Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is impractical for the home cook. But we've found a shortcut you'll love.

When both the recipe developer (Gina Marie Miraglia Eriquez) and the cross-tester (Melissa Roberts) raved about this soup, it was clear we had a winner! This almost-vegetarian chowder is chock full of a...

Spiced butter infuses the bird of the day while it's roasting and then links up with rosemary and Bourbon in the gravy to give this dish a one-two punch.

Sage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which...

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves.

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves.

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.

There’s no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms.

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.