Author: Scott Peacock
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with...
Author: Paula Deen
Author: Bobby Flay
Author: Ruth Cousineau
Author: Pat Neely
Author: David Frenkiel
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Author: Allison Vines-Rushing
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Jeanne Thiel Kelley
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Sara Forte
Author: Kent Rathbun
Author: Larraine Perri
Author: Charlie Trotter
Author: Shelley Wiseman
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
Author: Sarah Patterson Scott
Author: Ross Dobson
Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!
Author: Maggie Ruggiero
This is a great meal to make with Thanksgiving turkey leftovers!
Author: haggard9
Author: Nathalie Dupree
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Kathryn Matthews