Basic Turkey Stock

Use the bird’s carcass instead of just throwing it away. (By Kate Ramos)

Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

The Iranian-Jewish classic gets a little tweak. (By Jayne Cohen)

Thai Beef Jerky

Sweet honey combines with salty fish sauce and floral coriander seed for a complex-flavored but simple-to-make beef jerky. (By Aida Mollenkamp)

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video. (By Irma Zigas)

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird. (By Max La Rivière-Hedrick)

Bratwurst Sausage

The classic German sausage. (By Aida Mollenkamp)

Weisswurst Sausage

A delicate veal sausage packed with flavor— it beats store-bought every time. (By Amy Wisniewski)

Bockwurst Sausage

Arguably the most popular German sausage. (By Kate Ramos)

CHOW Pancetta

Why buy pancetta when making it yourself is so easy and fun? (By Regan Burns)

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings. (By Kate Ramos)

Spicy Turkey Jerky

A combination of condiments and spice revives ho-hum turkey breast. (By Amy Wisniewski)

As simple as it gets, making your own stock tastes better. (By CHOW Food Team)

Grilled Kid Goat Ravioli in Red Wine Meat Sauce (By Arthur L. Meyer)

For when you’re feeling adventurous. (By Chris Cosentino)

Salt-Cured Pork Belly with Fresh Fava Bean Ragout (By Paula Wolfert)