'the epicurious cookbook' on Serious Eats

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing. More

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

In The Epicurious Cookbook, editor Tanya Steel offers a variation of the traditional method of roasting turkey. Credited to Top Chef's Tom Colicchio, this bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure. A couple tablespoons of chopped herbs go a long way to flavor the bird, but, really, it's a celebration of what good, creamy butter can do to enhance a plain ol' turkey. More

Cook the Book, Thanksgiving Special: Sam Sifton and Epicurious

Thanksgiving is just around the corner. Chances are you've already been scouring cookbooks and food blogs for the best recipes and advice for preparing a bang-up feast next Thursday. Recipes abound for anything Thanksgiving-related but there are few Thanksgiving-dedicated cookbooks out there. This fall, however, marks the release of Sam Sifton's Thanksgiving: How to Cook it Well. After spending years answering the Thanksgiving help line over at The New York Times, the former dining critic has compiled a treatise devoted to the feast. Enter to win your copy here! More

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