Small turkey breasts of about three pounds are perfectly adequate for a party of four or so, and larger ones—they’re available in sizes of six pounds and even more—can be counted on to serve about ten, especially if you make a few side dishes. The greatest advantage of roasting a turkey breast in lieu of a whole bird is that you can produce white meat that is truly moist—as opposed to the dried-out white meat that is the nearly inevitable result of roasting a whole turkey until the legs are cooked through. Perfectly cooked white meat (all you need is an instant-read thermometer) does not require tons of gravy to become edible, although you may like to serve it with a light sauce.
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.