Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as step-by-step guidance on trussing your turkey and carving it tableside.
A cousin to onions and garlic, but with a sweeter, more subtle flavor, the elegant leek is one of our favorite cold weather vegetables. Try tossing thinly sliced leeks into stir fries, roasting whole leeks until meltingly tender, or using the aromatic vegetable to enrich soups and sauces.
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.
A simple roast turkey is transformed into the thing of legend when slathered with a spicy, fragrant jerk sauce. Basting towards the end of roasting ensures a crisp, brown skin without over caramelizing the sugars.
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. Here are step-by-step instructions to make sure your loin is as beautiful as it is delicious. See the recipe for Prosciutto-Wrapped Pork Loin »