Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions and red bell pepper and a can of tomatoes and beans make it fast.

Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

Confused by all the conflicting information about brining a Thanksgiving turkey? Well, no wonder. There are as many brining techniques out there as there are cooks—and some of the methods are pretty weird. But a well-made brine can make a turkey more flavorful and eminently juicy. This video, from our sister site Fine Cooking, takes [...]

In this video, you’ll learn how to stuff a Thanksgiving turkey.

In this video, you’ll learn how to make Thanksgiving turkey gravy from pan drippings.

In this video you’ll learn how to make gravy for a brined Thanksgiving turkey. The secret: fried mushrooms.

In this video, learn how to tell when the Thanksgiving turkey is done.

In this video, learn how to carve a Thanksgiving turkey.

David Leite interviews Giuliano Hazan, author of Thirty Minute Pasta. In this interview Giuliano offers an excellent tip for cleaning and cutting leeks.

In August I was honored to be among the presenters at the Epicurean Classic in St. Joseph, MI. Although the weather was wet, it didn’t dampen anyone’s spirits. While there, Laurie Buckle, editor of  Fine Cooking, asked me to be their ”man with a mike.” I was only happy to oblige. The interview I was most [...]

These wafer-thin sweet lemon and black olive cookies are loaded with lemon and olive flavors. A great pantry cookie: lemon and olives are always on hand.

John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

The Portuguese Tentugal pastries, cigar-shaped treats wrapped in frittery pastry and filled with sweet eggy custard, were first made in convents.

These cookies, first appearing in the New York Times, are adapted from ones sold at Jacques Torres Chocolates. The secret is to rest the dough for 36 hours.

Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, offers up perfect accompaniments to the Oscars.

I am not a bread baker–I reserve my weights and measures for the sweet stuff. But last Saturday, The One and I spent the day with one of LC’s testers, Cindi Kruth, and her husband, Martin Goldberg. She made the New York Times‘ famous No-Knead Bread using her 23-year-old sourdough starter named Lex. (Why it’s [...]

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.