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Issue 107

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

  • Brown Butter Pumpkin Layer Cake

    A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts…

  • Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

    Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

  • Five-Spice-Glazed Salmon with Sesame Green Beans

    Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have…

  • French Apple Pie

    Some of my favorite meals as a child were lunches with my Dad when he took me to work at the Twentieth Century Fox studio. This pie, served at the…

  • Fresh Herb and Salt-Rubbed Roasted Turkey

    A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day…

  • Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

    Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it's an affordable cut. If it's been a while since you've had succotash,…

  • Mexican Turkey Drumstick Mole

    In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet…

  • Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

    When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding…

  • Mexican Hot Chocolate with Vanilla and Chile

    Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your…

  • Roasted Red Grapes with Mascarpone and Rum

    You can use any grape variety in this 15-minute dessert, though some types will collapse and get juicy more quickly than others. Adjust the baking time as needed. This simple…

  • Quick Chicken Parmesan

    Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

  • Roasted Brussels Sprouts with Wild Mushrooms and Cream

    If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a…

  • Roasted Broccoli and Farro Salad with Feta

    Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

  • Roasted Turkey Breast, Porchetta Style

    This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a…

  • Roasted Pumpkin Seeds

    Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. Use your fingers to rake the seeds free from the strands of…

  • Rutabaga Gratin with Prosciutto and Gruyère

    The cream in this gratin tames the rutabaga's sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.

  • Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

    The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don't have lamb; the sauce is equally delicious on both.

  • Slow Cooker Pulled-Pork Sandwiches

    Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along…

  • Sweet Potato Pie

    Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie. Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving…

  • Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives

    Roasted red peppers and crushed red pepper flakes add sweet heat to the classic Spanish romesco sauce in this recipe. Jarred roasted peppers work perfectly, but feel free to roast…

  • Seared Scallops with Pumpkin and Herbed Orzo

    This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted…

  • Classic Buttermilk Cornbread

    This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal…

  • Cauliflower Sformato

    A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time. For…

  • Classic Tarte Tatin

    This tart of caramelized apples in pastry is the perfect balance of sweet and tart. It’s amazing that it started out as a mistake, when hotelier Stéphanie Tatin accidentally put…

  • Cabbage and Apples with Riesling and Caraway

    Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

  • Acorn Squash with Rosemary and Brown Sugar

    This quick braise gives a favorite fall vegetable a sweet and tangy finish. If you don't have a sauté pan large enough to brown all of the squash at once, brown it…

  • Pasta with Turkey Bolognese

    For a spin on the classic (and a chance to use Thanksgiving leftovers), we’ve replaced the customary ground meat with diced roast turkey. If you have leftover broth from the Turkey Soup…

  • Pan de Muerto

    In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping. Watch an audio…

  • Pasta with Pumpkin, Sausage, and Cavolo Nero

    This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal. Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin,…

  • Pumpkin Soup with Sage and Gruyère Croutons

    Large sage-laced Gruyère croutons offer a crunchy contrast to this silky, creamy soup. For more holiday-worthy soup and starter recipes visit The Guide to Thanksgiving Dinner.

  • Pumpkin and Sweet Potato Purée with Orange and Thyme

    The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner.…

  • Poblano-Pepita Salsa

    Toasted pumpkin seeds add a surprising crunch to this fresh salsa.

  • Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

    If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the…

  • Twice-Baked Potatoes with Fresh Horseradish

    Peeled and freshly grated horseradish root has a hot pungency and underlying sweetness that few condiments can match. Heat reduces the root's potency, and cooking it until soft will imbue…

  • Turkey and Corn Quesadillas with Guacamole

    There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy…

  • Turkey Soup with Dill, Parsley, and Chive Dumplings

    After the Thanksgiving feast, take an extra few minutes to toss the turkey carcass into a soup pot with a few vegetables. You'll be rewarded with a rich broth that can be used…

  • Turkey Noodle Casserole

    Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles…

  • Turkey Thighs Stuffed with Porcini, Sausage, and Artichoke Hearts

    Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs. For more turkey recipes visit The Guide to Thanksgiving Dinner.

  • Upside-Down Apple-Cheddar Tarts with Frisée and Toasted Walnuts

    Though this update of the classic Tarte Tatin is more of a dessert-and-cheese course, it would be great served as an appetizer as well. If you can’t find Fuji apples, use…

  • Homemade Nut Butter

    Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday…

  • Herb Gravy for a Brined Turkey

    Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty.…

  • Sherry Baby

    For a wonderfully versatile wine that pairs with nearly every type of food, pour a glass of sherry.

  • Test Drive: Digital Kitchen Scales

    How you measure can make or break a recipe. Fortunately, digital scales leave nothing to chance. Our top three picks will help you follow your favorite recipe down to the last ounce.

  • How to Bone a Turkey Thigh

    Removing turkey thigh bones is not difficult once you know the technique. Watch the video to learn how to use the tip of a sharp boning knife to cut close to the bone, while removing as little meat as possible.

  • How to Make Cornbread

    A classic quick bread that should be in every cook’s recipe collection.

  • Cook Once/Eat Twice: The Ultimate Roast Turkey

    A simple herb and salt rub makes for the most succulent Thanksgiving bird ever—plus leftovers that take you way beyond sandwiches.

  • Fowl Play

    Who said turkey always has to be roasted whole? Instead, buy it in parts—breast, thighs, and drumsticks—and try these delicious new ways to cook the familiar bird.

  • South Indian-Style Vegetable Curry Recipe

    This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that…

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