Even if you are not stuffing a whole turkey, what would Thanksgiving be without stuffing on the side? Here is a simple twist to a traditional bread stuffing, using seeded rye bread and extra caraway seeds, so if...

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.

Many vegetables benefit from roasting, which deepens their flavor, and broccoli is no exception. Frying capers first in a chile-laced olive oil, where they bloom and crisp, then showering them on top,...

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls....

Don't say we didn't warn you! These hors d'oeuvre–size soft tacos will be gobbled up faster than you can say tinga de pollo.

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a...

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...

This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam.

This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...