Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses...
Author: Katherine Sacks
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
Author: Molly Stevens
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much...
Author: Andy Baraghani
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale,...
Author: Kim Kushner
Author: James Beard
Author: Govind Armstrong
Author: Molly Stevens
Author: Brenda Medvid
Author: Molly Stevens
Author: Amelia Saltsman
Author: Jerry Traunfeld
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Selma Brown Morrow
Author: Anayanci Jiménez Ramírez
Author: James Beard
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz