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Easy
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
3.7
(3.67)
At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".
3.3
(3.32)
Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
3.5
(3.5)
These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.
4.0
(3.8)
Quick
A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.
3.7
(3.72)
Quick
Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
3.7
(3.73)
The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.
5.0
(5)
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.
Julia Kramer
From paté to sopressata, here's how to build the perfect charcuterie board for any party.
Rochelle Bilow
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
3.7
(3.72)
Butterflying may sound like a complicated technique, but it's actually quite easy to do. A simple three step guide.
Alison Roman
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.
3.0
(2.76)
This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.
4.0
(3.89)
There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
(4.16)
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
3.0
(2.97)
The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.
4.0
(3.76)
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
4.3
(4.29)
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)
This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
3.7
(3.69)
Quick
Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
4.0
(3.91)
Quick
You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
4.0
(4.13)
Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.
4.5
(4.45)