Author: Lidia Bastianich
Author: Bruce Bromberg
Author: Melissa Clark
Author: Jim Fobel
Author: Shelley Wiseman
Author: Jerry Traunfeld
Grilled Beef Tenderloin With Potato Foil Packs
Author: Lori De Mori
Author: Deborah Madison
Author: Rozanne Gold
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Suzanne Goin
Author: Ian Knauer
Author: Don Shingler, Jr.
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
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
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Author: Claire Saffitz
Author: Melissa Roberts
Author: Jasper White
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: Bruce Aidells
Author: Sheila Lukins
Author: Ruth Cousineau
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
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: Jeanne Thiel Kelley