Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Jean Anderson
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Ian Knauer
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: Charlie Trotter
Author: Bruce Aidells
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Author: B. Smith
Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior,...
Author: Chef John
Author: Ian Knauer
Author: Melissa Roberts
A classic and easy to make Chestnut Soup recipe.
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
This needs to set up overnight, so start one day ahead.
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Michael Lomonaco
Author: Melissa Roberts
Free up valuable oven space and have a turkey that's ready in a fraction of the time with this Cajun-flavored, deep-fried turkey.
Author: Russell
Author: Mark Risley
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: John Currence
Author: Sara Dickerman