Roast
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This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.
4.0
(3.89)
When making this roast duck recipe, don't forget to save all that precious rendered duck fat.
4.0
(3.79)
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.
3.3
(3.31)
This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
4.3
(4.28)
This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
4.3
(4.29)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
4.0
(4.11)
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.
5.0
(5)
Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
3.6
(3.61)
Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.
3.4
(3.41)
Quick
Tart, sour, and just as refreshing as ye olde cranberry sauce.
Quick
Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.
4.7
(4.7)
Easy
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
4.0
(3.82)
Easy
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
3.5
(3.52)
Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
4.4
(4.35)
Easy
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
4.0
(3.76)
Easy
Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.
3.0
(3.12)
An antidote to the many mayo and sourcream dips out there (which we also love).
3.0
(2.99)
Easy
Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
3.5
(3.48)
Easy
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
3.6
(3.64)
Easy
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
4.0
(3.82)
Does Tosca’s roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.
3.5
(3.53)
Easy
“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.
4.0
(3.82)
Easy
This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.
4.0
(3.83)