Bon Appétit

Sure, it's optional, but trust us—you really want to make this.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Use leftover biscuits and any bottled barbecue sauce for this creation.

Kierin Baldwin's pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Transform leftover turkey into the ultimate grilled cheese.

We recommend using finely ground cornmeal to give these the ideal texture.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

Get your pan nice and hot. If you have a cast-iron skillet, now's the time to use it.

If you like things extra spicy, pass some chili sauce at the table.

Choose dried chiles that are fairly flexible, a sign they're not too old.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

If you don't have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

This side dish is equally good with steak, broiled fish, or seared lamb chops.