Author: Lidia Bastianich
Author: Greg Atkinson
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: Deborah Madison
Author: Bruce Aidells
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Author: Bruce Bromberg
Author: Lori De Mori
Author: Ian Knauer
Author: Don Shingler, Jr.
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Jeanne Thiel Kelley
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
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Shelly Berger
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...
Author: Anna Stockwell
Author: Rozanne Gold
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: Bruce Aidells
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach)...
Author: Susan McCreight Lindeborg
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez