Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Andrea Albin
Author: Nathalie Dupree
Author: Ruth Cousineau
Author: Ken Haedrich
Author: Kent Rathbun
Author: Pat Neely
Author: Jasper White
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Ruth Cousineau
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Beth Harrison
Author: Ken Haedrich
Author: David Frenkiel
Author: Shelley Wiseman
Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible....
Author: Rhoda Boone
Author: Sara Foster
Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well - and considering all the other carb sources on your...
Author: Ted Allen
This is a pretty standard all-shortening piecrust recipe that yields a delicious, tender crust that many bakers believe makes the best pies.
Author: Ken Haedrich