Seasonal and Holiday Recipes

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Broil Your Way to Better Sheet-Pan Chicken Fajitas

Marinated chicken thighs + broiler = dinner.

The Best Crispy Roast Potatoes Ever

These are the crispiest, most flavorful roast potatoes you'll ever make.

Ultra-Crispy Slow-Roasted Pork Shoulder

Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.

3-Ingredient Stovetop Macaroni and Cheese

So easy, it's practically done before you start.

Sous Vide Steaks

Perfectly even edge-to-edge cooking and foolproof results.

Butter-Basted, Pan-Seared Thick-Cut Steaks

Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.

Sous Vide Salmon

Never overcook your salmon again.

Reverse-Seared Steak

You have to try to mess up this easy method of cooking a steak.

The Perfect Michelada (Spicy Mexican Beer and Lime Cocktail Recipe)

Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.

Really Good Oven-Fried Buffalo Wings

These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.

Easy Pressure Cooker Pork Chile Verde

Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.

Easy Dulce de Leche

How to make dulce de leche from a can of sweetened condensed milk.

Quick and Easy Drop Biscuits

Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.

The Best Slow-Cooked Bolognese Sauce

A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.

Fluffy Scrambled Eggs

A fast, easy method for fluffy, diner-style scrambled eggs.

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

The classic French stew, with tender beef and a deep, rich flavor.

Pan-Seared Duck Breast

Crispy skin and tender pink meat in a bright, citrusy sauce.

Sous Vide Buffalo Chicken Wings

Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.

Butter-Basted Sous Vide Halibut

Tender, buttery, and meaty halibut for dinner.

Chocolate Skillet Cake With Milk Chocolate Frosting

This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese)

Baked to hearty-yet-refined perfection.

Sous Vide Duck Confit

Bag the duck and skip the buckets of fat.

Rich and Hearty Beef Barley Soup

A full meal in a bowl.

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Baking

A No-Fuss Chocolate Yule Log That’s Easy to Roll

How to make a no-crack chocolate roulade, perfect for your holiday Yule log.

Cooking Techniques

10 Basic Knife Skills for Thanksgiving Day Prep

Brush up on the basics for the big day.

Condiments and Sauces

How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)

Keep your gravy nice and hot with immersion circulators, slow cookers, and more

Cooking Techniques

Calm, Cool, Collected: The Only Way to Jelly Roll

The easiest and most effective method for ensuring a jelly roll won't crack or tear.

Cooking Techniques

For Better Grilled Vegetables, Use Your Chimney Starter

For grilled vegetables that keep their fresh crispness, cook them over a chimney starter.

Vegetarian

Forget Winter With This Bright and Citrusy Chicory Salad

Celebrate the true heroes of winter produce.

Chocolate

How to Make the Best Holiday Cookie Assortment

How to mix and match cookie styles for the best holiday assortment.

No-Cook

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

Fruit Desserts

A Crash Course in Mastering Pie Dough

Everything you need to know when making a pie dough from scratch.

Mains

How to Cook a Turkey in Parts

Cut it up, then choose your recipe.

The Food Lab

How to Roast Carrots and Parsnips

Nothing like a roasted root.

Editors' Picks

Why You Don't Need an Expensive Roasting Pan

Which type of roasting pan offers the best value, and, more importantly, which one do you really need?

Grilling, Smoking, and Barbecue

The Definitive Guide to Grilled Steak

All your questions about grilling steak, answered.

Soups and Stews

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Ingredient Guides

The Food Lab's Definitive Guide to Buying and Cooking Hams

Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.

The Food Lab

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

Turkey

How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out

Two methods for deep-fried turkey, indoors and out. Which do you think is safer?

Cooking Techniques

3 Ways to Make Delicious Mashed Potatoes in Advance

Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.

Sous Vide

3 Ways to Make Delicious Mashed Potatoes in Advance

Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.