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We show you how to spatchcock the bird so you can get it in and out of the oven fast. But we leave it to you to decide how to season it because we get that your grandmother probably knew best and we defer to her.
Skip the hassle of chopping! Our quick stuffing recipe uses a butter-herb-shallot paste to season bread cubes while they toast, making a deliciously easy side.
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For these skillet-charred Brussels sprouts, salty feta, sweet honey, spicy red pepper flakes and a dose of lemon juice create a delicious mix of contrasting flavors.
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Garam masala is an Indian blend of a number of different warm, sweet spices, including cinnamon, cardamom and cloves, plus savory ones such as cumin and black pepper.
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This cookie-like pastry is filled with airy peanut butter meringue and topped with caramel-coated roasted peanuts—a delicious twist on alternative to apple or pumpkin pies.
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Last year, our favorite holiday recipe was a minor tweak to mashed potatoes. Our Milk-Simmered Mashed Potatoes are impossibly rich and creamy. And the only difference in the recipe is spelled out in the name—we simmer the potatoes in whole milk, not water. This infuses them with creamy flavor from the start.
This pie is “doubled” both inside and out. The tender, flaky double crust envelops a filling made with a duo of apples. Granny Smiths add tartness and acidity, plus they retain a good amount of texture when cooked. McIntosh apples, on the other hand, are sweet and flavorful and they break down to an applesauce-like texture with cooking.
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You can never have too many low-effort, high-impact dessert recipes in your back pocket. This article will help you choose what dessert works best for your event without taking up too much of your time.
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Apfelkuchen, or apple cake, is a classic German sweet of which there are numerous versions. We were particularly fond of Luisa Weiss’s recipe in “Classic German Baking,” which is her adaptation of a recipe she found on a package of almond paste.
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For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. This is an excellent accompaniment to roasted turkey.
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