Mobile Menu

Braising drumsticks is as simple as roasting a whole bird and the gravy is equally delicious, but there’s no worry of over-cooking, plus you can prepare the dish ahead and serve it whenever you are ready.

In colder weather, food blogger Pim Techamuanvivit might serve radishes, asparagus and baby carrots with a simple dip like this tarragon-spiked crème fraîche. Although Pim usually serves the vegetables whole, occasionally she’ll slice them paper-thin on a mandoline and toss the strips together.

Toasted ancho chiles, garlic and scallions flavor the butter that’s rubbed all over the turkey breast and bastes it as it roasts.

Gary Vaynerchuk prefers “real cranberry sauce” with chunks of whole fruit over the smooth canned-and-jellied kind.

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus—both zest and juice—giving the beans a fresh, vibrant flavor.

Roasting the parsnips makes them sweet. This hearty side dish is great served alongside pan-roasted or grilled steak.

Corn pudding is often a summer staple when corn is widely available and plentiful at farmer's markets. Here we use frozen kernels and coarsely ground cornmeal to boost the flavor of this fluffy pudding.

Cathal Armstrong tells of how a family friend came over for lunch one day and marveled at the apple pie his mother, Angela, had made. When her husband, Gerry, asserted that it must have been the apples he grew that made the pie taste so good, the friend said, “Angela, you tell him pastry like that doesn’t grow on trees.” Since puff pastry can be tricky to prepare, this version of Angela’s pie uses a high-quality, store-bought puff pastry.


Back to Top

Mobile Bottom Menu