Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
These are the crispiest, most flavorful roast potatoes you'll ever make.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Peppery grated ginger, nutty brown butter, and woodsy herbs cut through the sweetness of this classic casserole.
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.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Roasted butternut squash and homemade condensed milk are the secret ingredients to the best pumpkin pie around.
We top these sweet and mild pearl onions with a sprinkle of grassy parsley.
This dressing gets a southern spin with homemade cornbread.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
A no-fuss method for classic apple pie.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
A gluten-free take on the Campbell's classic.
The secret to this pie filling’s unbelievable texture is the addition of cream cheese, which, happily, also helps keep the crust from getting soggy and adds a little pleasant tang.
The best holiday cookie recipes, whether you're giving them, swapping them, or keeping them all to yourself.
How to make a no-crack chocolate roulade, perfect for your holiday Yule log.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
How to mix and match cookie styles for the best holiday assortment.
For easy entertaining, bring the raw bar home.
Everything you need to know when making a pie dough from scratch.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Are you shaking yours right?
Everything you need to know to make sous vide rack of lamb.
What are those eggs doing in your cookie dough?
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
The science behind creaming butter and sugar.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
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.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Throw a heck of a bash without blowing all your cash.
Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.
Is there any point to brining your next turkey?
Make finding the perfect holiday drink fun and interactive—with flowcharts!
The year's most coveted kitchen tools and equipment.
Is aged eggnog really mellower and more complex than fresh? We put it to the test.
How a starry-eyed fantasy of a Dickensian Christmas became a tradition.
When beef is scarce, a Christmas tenderloin is a delicacy beyond belief.