It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!
This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!
Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.
If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.
Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving
Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.
Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.
Making homemade Thai curry paste is simple once you’ve sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.
Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with “dirt” and “slimy” (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick “bones,” deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!
The Cook’s Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn’t you pack your burgers too tight? Two America’s Test Kitchen editors explain.
Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!