
Alison Roman
Honey-and-Rye-Glazed Ham
What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.
White Beans with Broccoli Rabe and Lemon
If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.
Pan-Seared Sausage With Apples and Watercress
This 30-minute one-skillet dinner is just the thing for an October weeknight.
Mustard-Crusted Branzino
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Soba and Maitake Mushrooms in Soy Broth
The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).
Salted Honey and Chocolate Bark
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on—or make. No cookie cutters, sprinkles, or icing necessary.
Crispy Chicken Breasts with Chermoula and Escarole
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Roasted Root Vegetable Salad with Mint and Pistachios
A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
Chewy Molasses Cookies
Molasses keeps these cookies magically fresh and chewy for days.
Chocolate-Pistachio Sablés
This dough freezes well for make-ahead slice-and-bake convenience.
Fennel, Chile, and Maple Dry-Brined Turkey
A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Garlic and Herb Dry Brine
A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Dilly Rolls
Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.
Hard Cider Gravy
Yes, gravy should be lump-free (always whisk, don't stir), but it's the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You'll know it's done when it's the color of graham crackers and smells like popcorn.
Salt-and-Pepper Biscuits
Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.
Braised Turkey Legs
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food “Aha!” moment ever.
The New England Express
Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.
Pomegranate-Mint Relish
Pomegranate seeds sub in for cranberries in this bracing, colorful relish.