掌握披萨The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri with David Joachim (Ten Speed Press, $29.99) The best books about pizza are, in actuality,…
Let’s face it. As fall gets into full swing, time and energy are at a premium, and fantasies of having a flavorful, creative dinner on the table each night turn…
I’m an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it’s just plain easier and…
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…
Made in an Instant Pot or other multicooker, these piled-high, slaw-topped pork sandwiches hit the spot during a busy day. The pork is also great served on its own as…
The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…
Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey…
Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the…
Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a…
This quick-to-assemble snack cake features classic autumn flavors—cranberries, apple cider, and warm spices—plus the appealing zing of lemon and orange. When done, the cake is very moist, perfect for fans…