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The Best Slow-Cooked Bolognese Sauce

When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees. More

Juicy and Tender Swedish Meatballs With Rich Gravy

Swedish meatballs, stars of 1960s-era cocktail parties and IKEA shopping trips, are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. Getting them just right, though, requires some fine-tuned tinkering. Here's our ultimate version, as good on a plate with buttery potatoes and lingonberry jam as speared on a toothpick. More

Clay Pot Rice With Spicy Sausage and Mushrooms

There's something very comforting and satisfying about a meal served and cooked in one pot. One of my favorite one-pot meals is clay pot rice. For this version, I wanted to use an ingredient that's not normally seen in clay pot rice: spicy Italian sausage. Combined with slivers of chicken, marinated dried mushrooms, and a sweet and savory sauce, this speaks comfort to me. More

The Best Creamy Chicken Enchiladas

I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin. More

Brown Rice Congee With Beef, Shiitake, and Garlic Chips

Congee is nothing more than a simple rice porridge, but man can it be comforting! It's an Asian breakfast staple, a dim sum classic, and a blank canvas to add your own flavors. Traditionally white rice is used, but sometimes I like to use brown rice for a heartier, healthier porridge with a subtle nutty flavor. Heartier vegetables such as kale, escarole, shiitakes, leeks, and even Brussels sprouts are perfect in it. One of my favorite combos is this recipe: marinated strips of beef, dried shiitake mushrooms, and garlic chips. More

15 Minute Turkey Enchiladas

Supposing that you've got yourself a big 'ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There's only one possible outcome to this situation: turkey and mole enchiladas (or, if you want to get really technical about it, enmoladas). More

Slow Cooker Leftover Turkey Chile Verde

This green chili recipe incorporates leftover turkey with a salsa verde base containing tomatillos, serrano peppers, onions and garlic that are blasted under the broiler. It's given backbone from ancho powder, smokiness courtesy of cumin, and aromatics by way of oregano. It's then thickened with cornmeal, bolstered by white beans, and finished with all of the fixings. More

Slow Cooker Leftover Turkey and Andouille Gumbo

Slow cooker turkey and andouille gumbo starts with sautéed veggies and a simple roux that's cooked until toasty on the stove. After broth is added it's transferred for a long simmer, one where Worcestershire sauce provides umami and depth and Louisiana-style hot sauce offers heat and tang. Meanwhile, background notes come from bay leaves and thyme, and its signature flavor arrives courtesy of smoked sausage, Cajun seasoning, and cayenne. More

Grilled Spatchcocked Turkey

The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat. More

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington. More

Basic Deep-Fried Turkey

Deep-frying a turkey is a bit of an undertaking, but the results are a juicy bird with potato-chip-crisp skin. Follow the instructions of your turkey fryer closely, and use caution: it's risky to work with so much hot oil. More

Sous-Vide Turkey Breast With Crispy Skin

Sous-vide is a fantastic method for cooking holiday roasts. It delivers reliable moist and tender results, frees up your oven for other tasks, requires almost no supervision while cooking, and is very easy to hold hot and ready to serve until your guests are ready. That said, sous vide turkey comes with a few problems. We've solved the issues to give you a recipe that produces turkey cooked exactly how you like it, with deep roasty flavors and extra-crispy skin to boot. More

The Best Spinach Lasagna

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. More

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