Author: Jeanne Thiel Kelley
Author: Jacques Pépin
Author: Jim Fobel
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Author: Lori De Mori
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Kerri Conan
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Ian Knauer
Author: Martha Stewart
Author: Cook St. Helena
Author: Melissa Clark
Author: Sheila Lukins
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Lydia Ravello
Author: Deborah Madison
Author: Lynne Rossetto Kasper
Author: Bruce Aidells
Grilled Beef Tenderloin With Potato Foil Packs
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Gina Marie Miraglia Eriquez
Author: Lidia Bastianich
Author: Guy Ferri
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Author: Susan McCreight Lindeborg