A highway ambush had just left four of our colleagues dead. We marked the holiday as a way to lighten our gloomy spirits.
Chefs share tips for how to salvage disasters and serve a delicious meal when there's no time left.
Thanksgiving leftovers can be either a blessing or a curse, depending on your perspective. The good: There’s a whole lot of food that you’ve a…
Professional chefs share their best tips for scrambling when key ingredients are not available, extra guests show up, the pie falls on the floor — or you've simply run out of time.
Thanksgiving brings out the squash-stuffer in me — and in plenty of other cooks who welcome plant-based eaters (or just plain vegetable lovers) to the table. Last year, I filled small pumpkins with biryani. This year, I'm drawn to a more highly constructed (or at least stacked) approach — roasting a butternut squash in two lengthwise halves and then layering multiple filling elements between them.
Two weeks ago, I encouraged readers to keep your casserole-loving selves in check by filling your Thanksgiving plates with side dishes heavy on roasted root vegetables, lightly breaded and baked Brussels sprouts, and simple gratins void of butter and gobs of cheese? Yeah, well, leftovers don’t necessarily count.
Each year, the president of the United States officially declares a day of National Thanksgiving. The president also pardons a turkey each Tha…
Turns out that cranberries complement the other white meat, too.