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magazine herb and onion stuffing
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
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Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.
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Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
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Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
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This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
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This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.
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Garlic, onions, ramps, and leeks get their time in the spotlight.
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Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
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Swap in veggie stock and make all your vegetarian relations happy.
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This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
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This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.
3.7
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