Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Edward Lee
Author: Steve Johnson
Author: Melissa Roberts
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Molly Stevens
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Lyn Utsugi
Author: Emily Connor
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Reed Hearon
Author: Bruce Aidells
Author: Antonio Pisaniello
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Emeril Lagasse
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.
Author: Ruwanmali Samarakoon-Amunugama
Author: Molly Stevens
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman