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...

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course.

In the world of meringues, pavlovas give you the best of both types: a shatteringly crisp outer portion that gives way to a marshmallow-like center. Adding cocoa to the meringue makes that ooey-gooey part...

Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you...

No Thanksgiving would be complete without some family drama, so we consulted top cocktail experts for 10 liquid prescriptions for whatever ails your clan—recipes included...

Take your favorite Thanksgiving side dishes from boring to brilliant with these quick and easy ingredient upgrades

Cheers to wines made by rock stars and favorite fall picks from top sommeliers—plus: to decant or not, wine-pairing tips, and recipes infused with Bacchus' glorious nectar...

In northern Brazil, the mighty Amazon River defines a landscape rich in ingredients that most of us have never even seen before. But Brazil's vibrant cuisine is on the move—and açaí was just...

Former food editor of Gourmet magazine Sally Darr recounts a food-filled friendship, from Darr's New York City restaurant, La Tulipe, to Child's Provence retreat, La Pitchoune. Enjoy two related original recipes, Chicken Roasted with Garlic Cloves and Soupe Au Pistou ...

Anna Watson Carl reports that a new gastronomic wave has hit the once-traditional shores of Newfoundland, bringing top talent and a new appreciation for indigenous ingredients...