Herbs & Spices

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Morales insists it's not a Russian party without this retro seafood salad on the table.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

Spatchcocking your turkey significantly cuts the roasting time, and it's easy to do—just take out the backbone and flatten the bird. If you're nervous about doing it yourself, just ask a butcher at the meat counter to handle it for you.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

Beloved for a reason, this bird is brined and then air-dried in the refrigerator for the crispiest, most flavorsome turkey skin ever.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

The warming spices of chai flavor this fruity smoothie.

A filling of bittersweet chocolate, dark corn syrup, and rolled oats make this a rich, delicious pie.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.