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At Thanksgiving, it’s always great to have a couple of dishes that don’t have to go in the oven. This combination of ...

For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give th...

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make t...

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksg...

Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut. Slideshow: Thanksgivin...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

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