American
How to Eat Smart at Thanksgiving
Staying healthy during our nation's annual gorge fest can be a challenge: here's how to do it.
Global Thanksgiving Menu for Eight
With an international mix of flavors, these recipes are perfect for adventurous cooks looking to break with tradition.
Clams Casino
A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.
Thanksgiving in New Orleans
Chefs Allison Vines-Rushing and Slade Rushing share recipes for deep-fried turkey, an oyster gratin, and pecan praline semifreddo from their book, Southern Comfort.
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BBQ Chicken Salad Cilantro Lime Rice Bowls
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
5 Genius Ways to Use Up Turkey Day Leftovers
We asked five chefs to come up with new ways to use up Thanksgiving turkey. Here are their recipes.
How to Tell the Difference Between Cornmeal, Corn Flour, Polenta, and Grits
There’s no shortage of dried corn products. Here’s how to tell them apart.
"Brown on Blonde" Blondies
This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.
Cauliflower "Mac 'n' Cheese" Casserole
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.
The Louisiana Spice Blend That's a Pantry Essential
In praise of Tony Chachere's Original Creole Seasoning.
3-Ingredient Thanksgiving Gravy
This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
Appalachian Food: Past, Future, and Squirrel
In a deeply researched new cookbook, writer Ronni Lundy pays tribute to the food and traditions of the mountains she came from.
Fancy Dirt Cake
In this updated version of the childhood favorite, everything—except the gummy worms—is made from scratch.
3-Ingredient Fudge Pops
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
3-Ingredient Frozen Mud Pie
A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.
Hushpuppies
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.
Smoky Tangy Greens And Beans
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.
Grits Aligot
Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Buttermilk Fried Chicken
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
White Barbecue Sauce
There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.