Just a cup of oysters completely transforms the stuffing's taste. To amp up their brininess we mixed in slices of smoky, salty bacon.
Author: Susan Herrmann Loomis
Author: Melissa Roberts
This slow braised rabbit gets a touch of acidity from a tomato sauce.
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
Author: Mary Risley
Learn how to make turkey the Thomas Keller way, with his best roast turkey recipe, brined with honey, herbs, and lemon, and roasted until golden.
Author: Thomas Keller
Rediscover the age-old comfort of homemade savory pudding. Fontina cheese and Granny Smith apples enhance a classic potato kugel.
Author: Scott DeSimon