Backyard BBQ (57)
Cocktail Party (4)
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham."