Every Thanksgiving, I hear cooks groaning about having been up all night basting the big turkey, and I just smile. I’ve found a foolproof, easy way to make a great turkey and get your sleep too! It also makes the most tender, moist turkey I’ve ever tasted. The first time I cooked Thanksgiving dinner for my family, Garth couldn’t believe this method would actually work, so he politely asked me to cook a “stunt” turkey so he could taste it for himself before the big day. Most of my friends have been just as hesitant, but once they have tried it my way, they never go back to the old way. To make sure the oven temperature doesn’t drop too quickly, I put a sign on it threatening bodily harm to anyone who even thinks about opening the oven door during this process!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.