Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Author: Shelley Wiseman
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Author: Claire Saffitz
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: Sema Wilkes
Make and share this Cornbread & Sausage Stuffing recipe from Food.com.
Author: Mary Scheffert
Author: Larraine Perri
Author: Anita Lo
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Melissa Clark
Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible....
Author: Rhoda Boone
Author: Victoria Granof
Author: Lillian Chou
A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and...
Author: Carole Bloom
Author: Jasper White
Author: Amelia Saltsman
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani