Author: Sara Foster
Author: Bruce Aidells
Author: Michael Chiarello
Author: Abigail Kirsch
Author: Mary Klonowski
Author: Cara Brunetti Hillyard
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
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Bruce Aidells
Author: Lidia Bastianich
Author: Jerry Traunfeld
Author: Melia Marden
Author: Bruce Aidells
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
Author: Mark Taylor
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Sheryl Hurd-House
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: Jayne Cohen
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
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Alison Roman
Author: Maria Watson