Author: Gina Marie Miraglia Eriquez
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Author: Chef John
Author: Virginia Burke
Author: Darina Allen
Author: William Viets
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Author: Margaret Jane Ross
Author: Aviva Goldfarb
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
Author: Jean Thiel Kelley
Author: Beth Elon
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Author: Faith Heller Willinger
A great recipe for wild mushrooms. You can also use store-bought mushrooms like cremini, chanterelle mushrooms, or button mushrooms. It tastes best if you have a number of different mushroom types.
Author: Marianne
Author: Davina Besford
Author: Bon Appétit Test Kitchen
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed...
Author: Jocelyn Jackson
Author: Andrea Albin
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
The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Author: Donna Hay
Author: Shirley Cheng
Author: James Oseland
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani