An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
And you thought talking politics with Aunt Em was fun after she’s had a few sips of wine. Just wait’ll you slip her something stronger.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
Love it or loathe it, the kids’ table played a formative role in most childhoods, evidenced by these tales of daring and debauchery.
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
A quick, simple mash—Yukon golds, butter, milk, and salt—that’s either a weeknight side or a dinner party staple. Actually, it’s both.
Forget, for a moment, how lovely a turkey imbued with smoke would be and think how lovely an empty oven on Thanksgiving would be.
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
Perhaps the simplest, most versatile brine ever. Seriously. Just salt and water. Surely you can handle that.
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