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...

We guarantee you’ll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to...

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season....

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 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...

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious.

This corn bread is on the dry side  ideal for our dressing but not for eating on its own.