Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Author: Victoria Granof
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip...
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Nathalie Dupree
Author: Sheila Lukins
Author: Eben Freeman
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly...
Author: Anna Stockwell
Author: Bruce Aidells
Author: Massimo Ormani
Author: Shelley Wiseman
Author: Raquel Carena
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Author: Tom Birchard
Author: Melissa Roberts
Author: Melissa Roberts
Author: Molly Stevens
Author: April Bloomfield
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
Author: Sarah Dickerman
Author: Rebecca Fulcher
Author: Lillian Chou