The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Peter Berley
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
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Shawn McClain
Author: Maggie Ruggiero
Author: Jeff Jake
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Frank Stitt
Easy Corn Bread
Author: Lauren Groveman
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you...
Author: Katherine Sacks
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Jasper White
Author: Larraine Perri
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Oriana Neri
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Diane Morgan
Author: Kathleen Curtin
Author: Miriam Backes
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding