Author: Suzanne Goin
Author: Lora Zarubin
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: Deborah Madison
Author: Lidia Bastianich
Author: Bruce Aidells
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
Author: Don Shingler, Jr.
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
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Bruce Bromberg
Author: Ruth Cousineau
Author: Shelly Berger
Author: Bruce Aidells
Author: Jeanne Thiel Kelley
Author: Ian Knauer
Author: Shelley Wiseman
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
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
Author: Rozanne Gold
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
Author: Molly Stevens
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach)...
Author: Susan McCreight Lindeborg
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: Suzanne Goin