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If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Biscuits and gravy meet loaded nachos.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.