25 New Takes on Thanksgiving Favorites

Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…

For best flavor and texture, dry the cornbread, add a little half-and-half, and …

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…

For this beet, arugula, goat cheese salad you can get sweet, velvety beets witho…

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…

For a new type of summer fruit pie, we piled vanilla-scented fresh apricots into…

Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…

For the crispest, most flavorful roasted potatoes, rethink the fat.

For deeply flavored, tender, bright-green beans for salad, we looked to the sea.

Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calo…

For tender, richly caramelized florets, we threw out the culinary rule book.

The underrated pear makes for a more refined version of this simple cake—if you …

Soup made with canned beans is convenient and satisfying. But can it be sophisti…

We wanted a sweet potato side dish that is savory enough for an adult's palate,…

For a standout sauce, we needed to do more than just fine-tune the sweet-tart cl…

Lush, tender patatas panaderas deserve to be better known outside their homeland…

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …

Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…

We’ve updated our turkey methods but never reworked stuffing. The time had come.

Of course it had to taste great. But we also wanted a gravy that could be made i…

Butter isn't always better. An unorthodox ingredient is the key to this simple, …