Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Keep it traditional with this sage and sausage dressing.
A simple Thanksgiving cranberry sauce with a perfect sweet-tart balance.
The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
It's all about the caramelization and browning.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
The best cooking method for the most tender cut of meat around.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Easy roasted mushrooms with olive oil and herbs.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
Peppery grated ginger, nutty brown butter, and woodsy herbs cut through the sweetness of this classic casserole.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
A full meal in a bowl.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Cheesy, gooey, crisp-crusted, and satisfying.
So easy, it's practically done before you start.
Mushrooms give this vegan dressing a hearty, meaty feel.
A better vegetarian answer to the turducken.
A fully DIY approach to a Southern classic.