These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.
These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It’s a rustic, homey, Sunday supper sorta dish from David’s VERY Portuguese mom.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!
An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it’s as affordable as it is impressive.
A cool, creamy version of our favorite pie. Pumpkin ice cream with chunks of crunchy crust and, get this, swirls of marshmallowy meringue.
The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)
Got leftover cranberries? Then you’ve got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.
Those days when meal planning goes south and weeknight weariness looms, simple salvation can be found in this easy skillet lasagna made with store-bought ravioli.
It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely more space in the oven on Thanksgiving would be.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
These sugar skull cookies are classic Day of the Dead (Dia de los Muertos) treats, but work for Halloween, too.
This is, without any doubt, the BEST brined chicken recipe we’ve EVER tasted. Seriously. (And did we mention how quick and easy it is?!)
Forget bobbing for apples. This endeavor requires less effort yet yields more caramel-cloaked gratification and a more elegant version of those sticky, red apples of our youth.
Essentially creamy easy cheesy side dish awesomeness., these are as welcome on weeknights as they are on holidays.
Tender, flavorsome, and moreish chuck roast that’s ready in half the time. Tuck it into tacos, pile it on top of rice, devour it anyway you please.