Roast turkey is synonymous with autumn holiday celebrations. Because of the dangers of bacterial contamination, I prefer to bake bread-based turkey stuffing separately and stuff the turkey with garlic and herbs. Recipes for a variety of tasty glazes follow below. Check the guidelines chart for roasting time and temperature depending on the size of the turkey you are cooking. With turkeys up to 14 pounds, you can bake two or three accompaniment dishes—I suggest Creamy Garlic Potatoes (page 144) or Sweet Potatoes or Yams Roasted with Orange (page 145)—on the very bottom rack of the oven.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.