Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing.

The Basics: How to Make Roast Pork Loin

With a chile-coffee glaze.

The Basics: How to Make Boneless Leg of Lamb

Roasted, with a lemon-herb rub.

The Basics: How to Make a Whole Roasted Chicken

Cooked on a bed of vegetables.

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables.

Bistecca Fiorentina

An indoor version of the rustic Tuscan dish.

Baked Quinoa Adobado

Jalapeño and chipotle peppers make for a spicy side dish.

Flank Steak Salad with Arugula

Hearty yet healthy, this salad has black beans, black-eyed peas, red onions, and sweet bell peppers.

Cornbread and Oyster Stuffing

So good, it stands on its own.

Gruyère Tuna Melt

Take your melt to the next level.

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer.

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up.

Rosemary Rib Roast with Cipollini

A showpiece roast perfumed with rosemary.

Strained and Drained

Tools for getting the most out of your food.

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird.