Author: Melissa Clark
Author: Bruce Bromberg
Author: Jim Fobel
Author: Shelley Wiseman
Author: Lidia Bastianich
Author: Jerry Traunfeld
Grilled Beef Tenderloin With Potato Foil Packs
Author: Lori De Mori
Author: Rozanne Gold
Author: Ian Knauer
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: Deborah Madison
Author: Don Shingler, Jr.
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Suzanne Goin
Author: Jasper White
Author: Sheila Lukins
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
Author: Suzanne Goin
Author: Melissa Roberts
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
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
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: Molly Stevens
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
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
Author: Bruce Aidells