Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Author: Suzanne Tracht
Author: Gina Marie Miraglia Eriquez
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need...
Author: Joe Sevier
Made with just two main ingredients, pigs in a blanket are impossible to resist! Wrapped in buttery pastry, these bite-size sausage snacks are a party...
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
Author: Diane Rossen Worthington
Author: Jacques Torres
A simple way to roast topside of beef to ensure it's super succulent, every time
Author: Jamie Oliver
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
This wreath looks as good as it tastes. The base and toppings can be prepared a day ahead and assembled right before your party. This is my version of...
Author: Phunny Pharmer
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Gael Greene
Author: Tracey Seaman
Author: Jeanne Silvestri
Author: Karen DeMasco
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...
Author: The French's Food Company LLC.
Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up...
Author: Jamie Oliver
Author: Lora Zarubin
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft,...
Author: Cory Schreiber
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose...
Author: SweetsLady
Author: Marsha Klein
Author: Lora Zarubin
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
Make and share this Mc Cormick Poultry Seasoning (Copycat) recipe from Food.com.
Author: The Spice Guru