Author: Michael Chiarello
Author: Sara Foster
Author: Abigail Kirsch
Author: Bruce Aidells
Author: Cara Brunetti Hillyard
Author: Mary Klonowski
Author: Melia Marden
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Bruce Aidells
Author: Sheryl Hurd-House
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
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Lidia Bastianich
Author: Jerry Traunfeld
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
Author: Mark Taylor
Author: Bruce Aidells
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
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: Jeanne Thiel Kelley
Author: Deborah Madison
Author: Maria Watson
Author: Alison Roman
Author: Jayne Cohen
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani