About Barbara Kafka

Barbara Kafka is the former food editor of Vogue and "Opinionated Palate" columnist for Gourmet. She's now a frequent contributor to The New York Times and the author of more than a dozen cookbooks, including The Intolerant Gourmet. In 2007, Kafka was honored with the James Beard Foundation's Lifetime Achievement Award. She lives in New York and Vermont.

Roasted Salmon with Dill Sauce

Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.

  • Quick Glance
  • 20 M
  • 1 H, 45 M
  • 6

Understanding How to Roast Turkey

A useful reference to understanding how to roast turkey—from giblets to stuffing to oven care. An indispensable guide for Thanksgiving.

Simple Roast Turkey

The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.

  • Quick Glance
  • 15 M
  • 2 H, 30 M
  • 12
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