Seasonal and Holiday Recipes

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Perfect Prime Rib

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Slow-Roasted Beef Tenderloin

The best cooking method for the most tender cut of meat around.

The Best Crispy Roast Potatoes Ever

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

Sturdy Royal Icing for Gingerbread Houses

With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free.

Perfect Prime Rib With Red Wine Jus

Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.

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.

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.

Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

Classic Sage and Sausage Stuffing (Dressing)

Keep it traditional with this sage and sausage dressing.

Sous Vide Steaks

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

BraveTart: One-Bowl, Overnight Cinnamon Rolls

Keep mornings peaceful with these make-ahead cinnamon rolls.

Easy Dulce de Leche

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

Reverse-Seared Steak

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

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Easy slow-roasted lamb leg that's crispy on the outside and tender within.

Sous Vide Turkey Breast With Crispy Skin

All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Classic Chocolate Yule Log

For a light and fluffy chocolate roulade, no cracks in sight.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.

Perfect Royal Icing

Improve royal icing with a few simple tweaks.

Old-Fashioned Latkes

Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.

Classic Eggnog

A classic light and boozy eggnog.

Old-Fashioned Flaky Pie Dough

This easy pie dough recipe doesn't require special equipment or training.

Sous Vide Salmon

Never overcook your salmon again.

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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.

Kitchen Tips

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.

Vegetables

For Better Grilled Vegetables, Use Your Chimney Starter

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

Cooking Techniques

How to Make the Best Holiday Cookie Assortment

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

Clams, Mussels, and Oysters

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

For easy entertaining, bring the raw bar home.

Pastry

A Crash Course in Mastering Pie Dough

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

Braising and Stewing

How to Cook a Turkey in Parts

Cut it up, then choose your recipe.

Carrot

How to Roast Carrots and Parsnips

Nothing like a roasted root.

Kitchen Tips

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?

Cooking Techniques

The Definitive Guide to Grilled Steak

All your questions about grilling steak, answered.

Mains

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.

The Food Lab

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.

Chicken

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.

Cooking Techniques

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?

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.

Kitchen Tips

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.