This is my go-to recipe for turkey breast that is the opposite of dry and boring and also cooks so quickly, which is the antithesis of most Thanksgiving turkey.
When melons are in season, it’s hard to beat their juicy, subtly floral flavor in drinks. For this cocktail, muddle up a few melon cubes, amp up the juice with lime and sugar, and shake it all with rum and a few aromatic cilantro leaves for a play on the daiquiri that’s really easy to love.
My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
This one’s got about as much chocolate as we can force into a cheesecake: ground in the crust, melted into the batter, and even shaved on top. We wouldn’t want to shortchange any chocolate lovers!
Lidia Bastianich’s polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.