This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.
Author: Rick Rodgers
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife,...
Author: Marco Canora
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter...
Author: Christian Reynoso
Author: Lori De Mori
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Author: Mindy Fox
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed...
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Author: Molly Baz
Author: Lillian Chou
These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.
Author: Katherine Sacks
The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.
Author: Janet Fletcher
Author: Jacques Pépin
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
Author: Bruce Bromberg
Author: Gina Marie Miraglia Eriquez
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Author: Molly Baz
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
Author: Lora Zarubin
Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
Author: Melissa Clark
Author: Bonnie Wilkens Metully
Author: Lydia Ravello
Author: Don Shingler, Jr.
Author: Ian Knauer