Author: Jeanne Thiel Kelley
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and...
Author: Anna Stockwell
Author: Lori De Mori
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: Lydia Ravello
Author: Lidia Bastianich
Author: Damon Lee Fowler
Author: Deborah Madison
Author: Ian Knauer
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
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 dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Ruth Cousineau
Author: Kerri Conan
Author: Bruce Aidells
Author: Jerry Traunfeld
Author: Bruce Aidells
Author: Shelly Berger
Author: Melissa Clark
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: Melissa Roberts
Author: Cook St. Helena
Author: Greg Atkinson
Author: Jim Fobel
Author: Suzanne Goin
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful...
Author: Rick Martinez
Author: Rozanne Gold
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