With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Ruth Cousineau
Author: Elizabeth Karmel
Author: Sara Kate Gillingham-Ryan
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Sarah Dickerman
For fall gatherings-everything from back-to-school to Thanksgiving-this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it...
Author: Karen Tack
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
Author: Carolyn Beth Weil
Author: Melissa Roberts
This recipe is a hybrid of two different recipes. I've always liked canned cranberries, but wasn't sure how to imitate them. So naturally when I found a jellied cranberry sauce recipe, I was thrilled!...
Author: Northwest Transplant
This needs to chill overnight, so plan accordingly.
Stuffing salad still counts as salad, right?
Author: Andy Baraghani
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie...
Author: Susan Spungen
Pumpkin cream cheese bars are the most delightful and easy fall dessert. Find out how to make pumpkin cream cheese bars today!
Author: Marlena Spieler
Author: Ken Haedrich
Author: Amelia Saltsman
Author: Rick Rodgers
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for...
Author: Patricia Heaton
Author: Andrea Albin