Cristel’s heavy-duty roasting pan has so many pluses—wide, sturdy, easy-to-grasp handles to help you maneuver it; a matte surface to prevent scratching; a flat, flameproof bottom for whisking up pan…
The Smood may look like a whisk, but it’s actually a clever masher—just press down on cooked potatoes or squash, and force them through the tool’s flexible coils. Bonus: A…
One great trick for keeping the turkey juicy is to begin roasting it breast-side down, and then flip it midway through cooking. All-Clad’s polished stainless-steel Professional Roast lifters help to keep…
We love cooking in a cast-iron skillet, but that screaming hot handle? Not so much. Enter Lodge's nifty hot handle mitt, developed in conjunction with baseball-glove manufacturer Nokona Leather Goods.…
Turkey legs cook up deliciously tender when braised. Just before serving, the meat is garnished with crisped pancetta, which gives it the same satisfying crunch as crackly, roasted skin.
Broiling mushrooms is a quick way to brown them and bring out their deep flavor. Serve with seared steak or roast chicken.
Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives…
This spicy adobo butter is so good that it’s hard to believe it’s made in about a minute with just a few ingredients. Though any steak cut would benefit from…
French toast made with cornbread is a bit denser and drier than what you’re probably used to, but that makes it all the better for soaking up lots of maple…
Brining brings out the best in turkey, making it juicy and adding savory flavor; be sure to allow enough time (at least 4 hours) to brine the breast. The mushroom…
This is a lightly sweet and moist yet dense cornbread, delicious on its own or used in stuffing or French toast.
Featuring a tender custard filling full of chile-spiced roasted squash and garlic plus lots of Cheddar, this quiche is guaranteed to please vegetarians and meat eaters alike. A layer of…
Fragrant satsumas add bright, juicy, floral sweetness to tart cranberries. If you’re a Negroni lover, you’ll enjoy the flavor of Campari with the citrus, but if you don’t drink it,…
This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.
The candy-like bottom edge of the gingersnap crust makes a wonderful contrast to the creamy custard in this festive dessert.
Sweet potato adds subtle depth and gorgeous color to classic crème brûlée.
This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact.
When roasted, cauliflower becomes sweeter and more mellow. Cutting the florets so they have a flat side encourages more browning, which adds roasty notes, too. Toss the cauliflower at the…
Steam-roasting gives potatoes a light, almost silky interior. Delicious plain, they’re also good dolled up with lemon and oregano as in this recipe, or try other flavorings, such as finely…
This quick side is a departure from the usual Asian flavors that enhance bok choy. Serve with pork loin or sausages.
Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but…
Sweet, chewy dried tomatoes and brown butter infused with orange zest and spicy chile boost the whole-grain flavors of the pasta in this simple yet scrumptious weeknight dish. Thai basil…
Here, the rustic whole-grain pasta is enhanced with the mild sweetness of roasted peppers and shrimp, and the kick of a spicy garlic marinade. You can use jarred roasted peppers,…
Packed with the savory flavors of mushrooms, herbs, and spicy chorizo, this stuffing could easily steal the Thanksgiving show (sorry, turkey).
A quick and indulgent answer to potato gratin, these potatoes are delicious with baked cod, roast lamb, or pork chops.
Honey, cinnamon, and coarse sugar lend a sweet sparkle to the topping on this rustic cobbler. A few McIntosh apples in the filling break down during baking to form a…
The nutty notes of a mild ale play well with those in the lentils and hazelnuts, while cherries and parsley add bright contrast to this hearty side dish. It’s a…
The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.
As with broccoli raab, the earthy, somewhat bitter flavor of kale makes it a good match for sausage in a pasta perfect for a cold autumn night.
Pork and apple juices mingle beautifully and make a lovely sauce for the chops and cheesy polenta.
Quesadillas don’t always need to feature Mexican ingredients. The flavors in this one are more European than south of the border. Sour cream? Sure. Salsa? Nah.
This easy hybrid technique delivers tender-on-the-inside, golden-brown-on-the-outside potatoes, carrots, cauliflower, and more.
Embrace their unique flavors by pairing them with bold ingredients.
Move over, pumpkin. This orange root makes great fall desserts, too.
Mushrooms make this vegetarian main course taste rich and almost meaty, while the roasted sprouts add a sweet, caramelized flavor. Serve it to a crowd, or have leftovers for breakfast.
A bit of maple syrup harmonizes with hot red pepper flakes and tangy sherry vinegar in these flavorful sprouts. Be sure to cut the sprouts to roughly the same size…
Sweet oranges balance the sprouts’ pleasantly bitter edge in this versatile side dish. If you have it on hand, white balsamic vinegar is a nice option because it won’t discolor…
How to turn one simple batter into four delicious dishes
Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a…
Porter’s deep-roasted coffee flavors complement the rich, creamy cheese sauce, while its mild, smoky notes play off the bacon (even more so if you use a smoked porter).
Butternut squash and sage are a classic combination. Here, the sage is briefly cooked in butter before mixing with the squash. It becomes delightfully crisp, and its flavor infuses the…
A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty…
Roast the breast and braise the legs to get the best out of both.
Sweet, malty Belgian saison beer adds intriguing flavor to the glaze for these soft cookies, and cardamom accents the spice notes in the saison. The cookies are even better the…
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