This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Lori De Mori
Author: Ian Knauer
Author: Kerri Conan
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Lydia Ravello
Author: Bruce Aidells
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Author: Anna Stockwell
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Deborah Madison
Author: Ruth Cousineau
Author: Melissa Clark
Author: Cook St. Helena
Author: Lynne Rossetto Kasper
Author: Bruce Aidells
Author: Jim Fobel
Author: Lidia Bastianich
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Martha Stewart
Grilled Beef Tenderloin With Potato Foil Packs
Author: Greg Atkinson
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Shelly Berger