If turkey breast is on your menu for the holidays (or whenever you want turkey), consider skipping the oven and using an air fryer instead — you'll get super crispy skin, and free up some room in the oven for other dishes to roast and bake. This recipe also keeps the turkey moist and tender thanks to a combination of dry brining and an herb-garlic compound butter that's rubbed under the skin. The drippings left behind in the air fryer basket have an important role, too, as they're saved to be transformed into gravy on the stovetop. Any leftover turkey can be used to make sandwiches, or in a soup. If doing the latter, save the bones from the breast for your broth.
This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their shells for contrast. (Make sure to rinse the clams thoroughly before using them to remove any lingering sand.) As the chowder comes together towards the end, gently mashing some of the baby Yukon gold potatoes with a wooden spoon helps thicken the broth. Serve with crusty bread or oyster crackers.
In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey. (If you can't find crema Mexicana, use four tablespoons of crème fraîche or sour cream mixed with half a teaspoon of lime juice.) Everything gets piled into charred corn tortillas and garnished with thinly sliced radishes, cilantro sprigs, and a drizzle of reserved lime crema, plus more fresh lime juice if you'd like. To prevent the fish from sticking to the bottom of the pot when frying, hold the fillet halfway into the oil for a few seconds in order to create a skin on the batter, and then slowly lower it fully into the oil.
Karaage, named after its cooking method (frying), is traditionally made with small, boneless pieces of chicken, usually thigh meat. In this recipe, the chicken is marinated in fresh ginger, garlic, sake, and soy sauce to add flavor and juiciness. It's then dredged in flour and potato starch, and finally twice-fried to create a light and perfectly crisp coating. If you like, wrap the chicken in green perilla leaves and lettuce leaves before eating it.
Spinach Maria is a classic dish originating from Calhoun's, an east Tennessee BBQ joint. It's made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. As tasty a side dish as this is, it's also great served as a dip with toasted pita wedges or tortilla chips. You can customize the sauce however you want by adding more garlic, or chopped hot chiles, pickled peppers, herbs, or even crabmeat.
In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth. The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for 1 minute.
The classic Gin Fizz is a light, fresh, and bright cocktail, perfect for brunch or before dinner. The floral notes of the gin play beautifully with the lemon, while the egg white brings a velvety mouthfeel that balances the drink. For the frothiest drink, take care when separating the egg whites and be sure to shake the drink vigorously for the full 30 seconds.
While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative—and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you’ve used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this one-pan meal has it all.
Our testers called in loads of different plant-based meat products and cooked their way through all of them. Read on for our favorites.