One of our favorite simple sides, excerpted from Cara Mangini’s The Vegetable Butcher. Honey Buttered Parsnips and Carrots with Rosemary and Thyme Toss 1 pound parsnips, trimmed, peeled if…
Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin. The contrast between the sweet figs and salty pancetta here provides deep, rich…
It’s the third week of November, and we KNOW you’ve got Thanksgiving on your mind. When we think “Thanksgiving,” we can’t help but think of Turkey first. But how should…
Excerpted from Julee Rosso and Shelia Lukins’ The Silver Palate Cookbook. Thanksgiving dinner is synonymous with a proud, golden roast turkey. While there are countless variations and methods of cooking…
Excerpted from Steven Raichlen’s Project Smoke. I’ve cooked our family turkeys most of my adult life, and I don’t believe I’ve ever done it the same way twice. Over…
Excerpted from Hoppin’ John Martin Taylor’s The Fearless Frying Cookbook. If you live in the South, you’ve probably heard of deep-frying an entire turkey—it’s a new and popular tradition. I…