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. @barbarakafka

A simple roast turkey on a rack set over a roasting pan in the oven.

How to Cook a Turkey

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

A simple roast turkey on a rack set over a roasting pan in the oven.

Simple Roast Turkey

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The operative word in this turkey recipe is simple. Although that word doesn’t convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

A whole salmon with roasted dill sauce and lemon halves on a metal baking tray.

Roasted Salmon with Dill Sauce

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