Author: Mark Taylor
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want...
Author: Anna Stockwell
Author: Ted Allen
Author: Larraine Perri
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey...
Author: Ann Redding
Author: Katie Brown
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
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...
Author: Anna Stockwell
Author: Bruce Aidells
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: Jerry Traunfeld
Author: Ed Behr
Author: Maria Watson
Author: Melia Marden
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Jackie Mote Carlile
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl...
Author: Claire Saffitz
Author: Kay Chun
Author: Karen Adler
Author: M. J. Adams
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be...
Author: Rhoda Boone
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Michael Rosloff