Sometimes, “simple” and “expected” trump “gourmet” and “unusual.” There are many recipes floating around that try to dress up this annual dish. The results are flavors that are foreign to both the meat and the occasion. The most unique thing about this recipe is the technique, which involves wrapping the bird in aluminum foil with a hole cut in the top. This step is beneficial in two ways: First, it helps to trap moisture and increases the humidity in the air around the turkey. Second, the hole in the foil allows in just enough true smoke to flavor the turkey so you don’t run the risk of ruining your feast with the harsh bitter flavor of an oversmoked turkey.
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.