Dinner

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.