Author: Jim Fobel
Author: Damon Lee Fowler
Author: Shelley Wiseman
Author: Lori De Mori
Author: Jerry Traunfeld
Author: Rozanne Gold
Author: Jasper White
Author: Suzanne Goin
Author: Lidia Bastianich
Grilled Beef Tenderloin With Potato Foil Packs
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: Don Shingler, Jr.
Author: Ian Knauer
Author: Sheila Lukins
Author: Deborah Madison
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
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
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
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Melissa Roberts
Author: Suzanne Goin
Author: Molly Stevens
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
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Suzanne Goin
Author: Melissa Clark