Author: Lori De Mori
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Author: Ian Knauer
Author: Greg Atkinson
Author: Shelley Wiseman
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Author: Claire Saffitz
Author: Cook St. Helena
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon...
Author: Audrey Johns
Author: Cheryl Alters Jamison
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Melissa Roberts
Author: Martha Stewart
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Ruth Cousineau
Author: Suzanne Goin
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Jasper White
Author: Guy Ferri
Author: Rozanne Gold
Author: Giuliana Berengan
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Jerry Traunfeld
Author: Anna Thomas
Author: Susan Feniger
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen