Gina: These days, with both of us being so busy, Pat usually smokes our holiday hams and turkeys at the restaurant (what can I say, it’s a perk of being in the barbecue business), but when we first got married we prepared them at home. Pat and I are holiday people. We love Thanksgiving and Christmas and all the festive traditions associated with each day. It’s a special time of year for our families, and Lord knows we have a lot to be thankful for. When it comes to the holiday table, I want the flavor and presentation of everything to be the best. With this bird you can’t go wrong. We’ve been serving it on the Neely holiday table for decades. We hope you enjoy this recipe as much as we do. The flavor, the juicy texture, and, most important, the love that inspires it are simply unbelievable.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.