Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Author: Vanessa R. Anderson
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Jill Ringer
Broiled Chicken Wings with Spicy Apricot Sauce
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
Author: Traci Des Jardins
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
Author: Hubert Keller
Author: Bruce Aidells
Author: Maggie Ruggiero
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 is an easy and cozy one-pot meal-and it's the perfect way to use leftover ham.
Author: Melissa Roberts
Author: Melissa Roberts
Author: Michael Tong
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
Author: Ruth Hawley
Author: Gina Marie Miraglia Eriquez
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