For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer.

The secret to this succulent bird is in the pan. We used the kind of old-fashioned, inexpensive oval roaster found in most supermarkets.

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

This is the best turkey most of us have ever tasted. The truffle butter moistens the turkey’s meat and crisps its skin during a high-heat roast.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

This fricassee couldn’t be more French, but its velvety sauce carries the flavor of a South Indian spice blend that has started to crop up on Parisian menus.

The combination of nutty artichokes and dried porcini mushrooms gives this voluptuous soup a woodsy depth.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....