Three Recipes From A West Coast BBQ Expert
Matt Horn's new cookbook features dishes for the perfect backyard barbecue, including brisket, pickled onions and cornbread.
Charred Brussels Sprouts with Spicy Lime Dressing
Adapted from Momofuku by David Chang and Peter Meehan.
Mushroom & Spinach Bread Pudding
These individual bread puddings are a great alternative to traditional stuffing.
Ginger Cranberry Chutney
This savory chutney will please those who find traditional cranberry sauce too sweet.
Apple Cider Gravy
This gravy was designed to be made in advance and refrigerated for up to 5 days or frozen up to 3 months.
Golden Butter-Basted Turkey
Letting the turkey come to room temperature before cooking is essential: it reduces the roasting time and allows the bird to cook more evenly.
Ask a Chef: Roasted Pumpkin Soup With Harissa & Cilantro Recipe
A warm soup from The Canteen in Dartmouth, N.S.
Yottam Ottolenghi’s Red Onions With Walnut Salsa Recipe
A healthy side dish from Yotam Ottolenghi.
Hazelnut-Mocha Bûche de Noël
Though this Christmas cake looks elaborate, it’s quite easy to prepare and can be enjoyed any time of year. The simple hazelnut sponge cake is rolled around a quick mocha filling before being iced with a one-bowl fudge frosting — and it tastes amazing! …
A cocktail recipe from Esquire’s Drink Like A Man. Admittedly, there’s not much to the ol’ Cape Codder. Made right, though, it’s pleasant and refreshing and just a little bit surprising.
Limonada De Coco
A refreshing coconut limeade native to Colombia, this drink easily tempers a particularly spicy ceviche. …
Ask a Chef: Grilled Flank Steak With Salsa Verde Recipe
Catalano Restaurant & Cicchetti Bar's spicy fav.
Ask a Chef: Spicy Coconut Soup With Chicken And Mushrooms Recipe
Chef David Hawksworth's Asian-inspired starter.
Coconut Crisps With Basil & Chilies Recipe
Perfect for a summer or winter party.
DIY Drink Trivets
How to transform tiles into coasters.
Banana And Coffee Pie
Jim Lahey's dessert from Sullivan Street Bakery.