Alex Lau
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.