This is a fun spin on traditional roasted turkey. It cooks evenly, slices beautifully, and cooks much more quickly than the whole bird. We’ve even used it on Turkey Day with great success. The Jaccard is a spring-loaded meat tenderizer that has fifteen, sixteen, or forty-eight blades, depending on the model you purchase. It creates tiny, evenly spaced holes throughout the flesh, shortening the muscle fibers. This allows seasonings to penetrate to the interior of the meat, speeds the cooking time, and helps it cook more evenly. It may seem counterintuitive, but it actually works very well. You can skip this step if you don’t have a Jaccard, but we really recommend keeping one in your kitchen. It’s a very handy tool to have around.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.