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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 pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
3.6
(3.57)
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It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
4.0
(3.92)
The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.
4.0
(3.76)
Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.
4.6
(4.58)
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 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)
Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
3.6
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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
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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)
This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
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)
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Need a break from heavy cold-weather fare? These recipes don't qualify as classic comfort food, but maybe that's a good thing
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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)
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You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
4.0
(4.13)
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
4.0
(3.97)
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Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
3.5
(3.54)
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
4.0
(3.85)
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Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
3.0
(3.11)
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A low-fuss soup like this spicy, hearty number is great for a crowd.
3.7
(3.72)
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Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.
4.0
(3.94)
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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)