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Made in traditional Italian fashion with a garlic, rosemary, lemon, and olive oil marinade and then roasted until perfectly tender. Perfect for easy, elegant holiday entertaining.

Holiday leftovers put to magnificent use! Turkey, stuffing, mashed potatoes, and gravy are layered in muffin tins to transform your day-after-Thankgiving-clean-out-your-fridge experience. Leftover cranberry sauce on the side optional.

This brilliant (and frugal) technique creates surprise supper parcels from flaky, buttery pastry or pie crust hiding Thanksgiving leftovers. Prepare to be even more enthralled with Thanksgiving than before.

Doesn't get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a "Pop!" Then slide it in the fridge. Your work is done.

You're going to find yourself dreaming up excuses all year around to make this amazing southern style stuffing. Swear.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won't fit in the oven, what to do? We have answers.

The pop-up timer popped. The skin's burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here's how not to let that happen.

Here’s a soothing dinner fix with a ridiculously high taste-to-effort ratio. And you'd never guess it's healthy. Consider it the soup equivalent of Taco Tuesday. 

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

Spicy. Sweet. Savory. Simple. And perfect for stashing in the freezer for hectic weekday mornings or holiday entertaining.

David muses about how the Portuguese in America celebrate Thanksgiving, complete with two different yet requisite stuffings on the table.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

Taco casserole. Were there ever two words more beautiful side by side?

Knowing how to make a simple standing rib roast is literally a life changer. And it couldn't be easier. Here's all you need to know.