Author: Gina Marie Miraglia Eriquez
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
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
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
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
Author: Bruce Aidells
Author: Lydia Ravello
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: Deborah Madison
Author: Ruth Cousineau
Author: Bruce Aidells
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Lidia Bastianich
Author: Melissa Clark
Author: Cook St. Helena
Author: Lynne Rossetto Kasper
Author: Jerry Traunfeld
Author: Greg Atkinson
Author: Martha Stewart
Grilled Beef Tenderloin With Potato Foil Packs
Author: Jim Fobel
Author: Shelly Berger
Author: Suzanne Goin
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani