Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.

• (3)
• 10 M
• 24 M
• 23

The best way to know you’re getting the freshest—and best-est— blend of zaatar is to make it yourself. Here’s how.

• Quick Glance
• 5 M
• 5 M
• 0

Sukuma wiki means “to stretch the week”—in other words, using affordable and readily available greens spiffed up with spices to help stretch any meal a little further.

• Quick Glance
• 15 M
• 35 M
• 0

So intriguingly spiced and perfectly roasted that even avowed non-cauliflower eaters will change their minds. That’s what folks are saying about this stealthy healthy side.

• (4)
• 15 M
• 45 M
• 16

Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!

• (59)
• 20 M
• 10 H
• 254

Though traditionally a first course, bone marrow is sufficiently rich to be both first course and last course. And maybe each course in between.

• (16)
• 15 M
• 25 M
• 78

Gluten-free. Dairy-free. Paleo-friendly. And tastes magnificent. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.

• (1)
• 30 M
• 4 H, 30 M
• 2

Even better than the ones at the Renaissance fair that you walk around gnawing off the bone. All it takes is a simple brine and a little patience.

• (2)
• 30 M
• 1 D, 4 H
• 12

“Masala” essentially means “spiced.” A fitting title for these exquisitely spiced shrimp…though it fails to also capture just how divinely easily they come together.

• (1)
• 15 M
• 20 M
• 2

“A flavor bomb.” “If you’re looking for boring broccoli, keep on looking.” So say our recipe testers, who also deemed it “complex” and “fantastic” and “definitely going into the monthly rotation.”

• Quick Glance
• 25 M
• 40 M
• 2