Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Diane Morgan
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Author: Amy Chaplin
Author: Allison Vines-Rushing
Author: Sarah Patterson Scott
Similar to pumpkin pie, Sweet Potato Pie is not quite as sweet. Serve with whipped cream, if you like.
Author: Ian Knauer
Author: Ross Dobson
Author: Lori Longbotham
Author: Allison Arevalo
Author: Lora Zarubin
Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well - and considering all the other carb sources on your...
Author: Ted Allen
Author: Betty Rosbottom
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Ted Allen
Author: Molly Stevens
Author: Josie Le Balch
Author: Bon Appétit Test Kitchen
Author: Michael McLaughlin
Author: Molly Wizenberg
The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.
Author: Katherine Sacks
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
Author: Ian Knauer
Author: Frank Stitt