Since stuffing rarely appears separate from Thanksgiving, it’s an inherently nostalgic and meaningful dish. I bake my stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one.
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.
Use the freshest, sweetest summer corn you can find and you’ll see how five simple ingredients can add up to a singularly flavorful soup.
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.
Softened matzo provides a convincingly noodle-like base for the rich ricotta and mozzarella, tangy marinara, and tender spinach threaded throughout the layers.