Author: Kerri Conan
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Author: Lidia Bastianich
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 pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Author: Bruce Aidells
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Damon Lee Fowler
Author: Jerry Traunfeld
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
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time...
Author: Anna Stockwell
Author: Jim Fobel
Author: Jeanne Thiel Kelley
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
Grilled Beef Tenderloin With Potato Foil Packs
Author: Bruce Aidells
Author: Suzanne Goin
Author: Sheila Lukins
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: Lori De Mori
Author: Deborah Madison
Author: Ruth Cousineau
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) as well as cheddar garlic grits.
Author: Susan McCreight Lindeborg
Author: Jasper White
Author: Jerry Traunfeld
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
Author: Melissa Roberts
Author: Greg Atkinson
Author: Shelley Wiseman
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier