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Brined and Barbecued Turkey

Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.

Author: Traci Des Jardins

Spinach Salad with Grapefruit Anderson

Author: Vanessa R. Anderson

Hot Toddy

Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.

Baked Ziti with Spicy Pork and Sausage Ragù

How to Make Baked Ziti with Spicy Pork and Sausage Ragù

Green Olive Tapenade

Author: Jill Ringer

Broiled Chicken Wings with Spicy Apricot Sauce

Broiled Chicken Wings with Spicy Apricot Sauce

Cacio e Pepe Pie

This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

Author: Molly Baz

Chestnut and Wild Mushroom Stuffing

Author: Traci Des Jardins

Pork Chile Verde with Red Chile Salsa

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...

Author: Jeanne Kelley

Fish with Creamy Leeks

Author: Maggie Ruggiero

Chocolate Cream Pie

This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.

Split Pea Soup with Ham

Split pea soup is an easy and cozy one-pot meal-and it's the perfect way to use leftover ham.

Bulgur Pilaf with Dried Apricots

Author: Melissa Roberts

Bolognese Meat Sauce

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.

Author: Marcella Hazan

Turkey Croquettes

Author: Ruth Hawley

Cheesy Corn Chowder

Author: Gina Marie Miraglia Eriquez

Braised Duck Legs and Sautéed Duck Breast

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...

Author: Raquel Carena