The first time Mama and I brined a turkey, it was a revelation. The bird emerged from the oven glistening and a rich, golden brown, like the glorious totemic beast from the Rockwell painting. Meme didn’t brine her bird, so I have taken a little liberty with this recipe. Let’s just say it’s the spirit of Meme with a dash of revised technique. We have never stuffed the bird in our family, but if the turkey is stuffed, make sure the temperature reaches 160°F in the center of the stuffing. When the stuffed turkey is done, remove it from the oven and let the turkey with stuffing stand for 15 minutes. This standing time allows the stuffing temperature to climb to 165°F, for an added measure of safety.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.