This easy creamy gravy, spiked with Marsala wine, can be whisked together while the main event of your meal is cooking.
Most folks wait until right before Thanksgiving dinner is served to make the gravy, using the turkey drippings from the pan.
To help control the mania of Thanksgiving, we developed this recipe to simultaneously cook the turkey and stuffing in a single pan in just a couple of hours.
Making lots of thin slices in these potatoes exposes their interiors so they better absorb the flavorful thyme-garlic butter.
This recipe uses baby spinach instead of basil for a milder, sweeter version of pesto. Throw the spinach in a food processor with pine nuts, garlic, Parmesan, lemon, and olive oil and buzz it into a rich, creamy sauce.
Making lasagna takes time and effort, but when you’re done, you have a huge pan of food to feed a crowd.
The long lines to get a scoop of ice cream at Bi-Rite Creamery in San Francisco are legendary and daunting.
Apples and warm spice have pretty much cornered the market as far as mulled ciders go, but swapping in pear is a pleasant change.
This French onion soup–inspired recipe takes stuffed mushrooms from hors d’oeuvre to elegant vegetarian main course.
Mustard greens are the peppery, leafy tops of the mustard plant, and they’re usually served cooked. In this salad, we serve them raw so they retain their pungent bite.
Adding crisp, sweet apples, applesauce, and cinnamon pumps up the flavor of regular old buttermilk waffles.
This recipe is a great way to use up leftover Thanksgiving turkey when you just can’t eat another turkey-and-gravy sandwich.
Sweet potatoes are often gussied up with pecan streusel or baked into a flaky pie crust for the holidays, but sometimes a simple mash is just as good.
Most marshmallow recipes start with gelatin packets and boiling-hot sugar syrup, but this marshmallow frosting is much easier.
Stuffing is a classic holiday side dish, and this version has bread cubes tossed with sweet Italian turkey sausage, fennel, toasted pine nuts, and grated Parmesan cheese.
The combination of coffee, cream, and booze is as good in a cocktail as it is in a milk shake, but we also like it mixed with puffed rice cereal and marshmallows.
Start this impressive German cake by baking moist devil’s food cakes; while they cool, toss canned or jarred cherries with a cherry syrup reduction mixed with kirsch.
To add some zazz to the standard roasted potato side dish, we spiked this recipe with two different kinds of mustard.
The batter used in this recipe from Le Pigeon in Portland, Oregon, creates a light, puffed exterior on these fried onion rings.
If you’re hankering for a great steak but don’t have access to a grill, try this soy-sauce-marinated rib-eye recipe from Le Pigeon (nicknamed the Dirty Bird) in Portland, Oregon.