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.
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.
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.
So you've seen our spatchcock turkey and you're intrigued by the promise of extra-crisp skin and ultra-moist meat, all in about 90 minutes...but you want it to pack just a little more punch. This version's got all of the same crisp skin and juicy meat as the original recipe, but with a flavor-packed herb butter to coat it.
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.
This recipe uses the power of a baking stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing.
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.
Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper.
I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with the classic flavors of a French bouillabaisse. Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into.
Mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with flavors from Central Thailand to create a dish whose basic process is pretty much identical to the French version, but whose end results are entirely different.
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheese (for a mix of more nutty flavor and creamy stretchiness), plenty of garlic, and a little heat.
Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
A pot of classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping into the garlicky, briny broth.
Gabriel Thompson's branzino from his new cookbook, Downtown Italian, written with Katherine Thompson and Joe Campanale, is as simple as it is sophisticated, and delivers his trademark clean, bold, bright flavor. Branzino fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked.
Recently, I posted about a kale gratin made with an obscene three cups of heavy cream. Well, gratin, this mac 'n' cheese from Marcus Samuelsson's new cookbook, Marcus Off Duty, will see you those three cups of cream and raise you coconut milk, bacon, crème fraîche, a stick of butter, and pasta. Oh, and over a pound of cheese.
This salad combines the classic flavors of Northeastern Thailand with ingredients readily available in the average supermarket. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind.
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.