Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to...
Author: Samin Nosrat
Author: Elaine Sciolino
Author: Florence Fabricant
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a...
Author: Francis Lam
The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs...
Author: Julia Moskin
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion...
Author: Alison Roman
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Author: Samin Nosrat
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen...
Author: Tara Parker-Pope
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in...
Author: Sarah DiGregorio
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple...
Author: Samin Nosrat
The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey's hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one...
Author: Eric Kim
This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something...
Author: Sam Sifton
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and...
Author: Sam Sifton
Author: Florence Fabricant
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion...
Author: Alison Roman
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to...
Author: Samin Nosrat