Roast turkey is synonymous with autumn holiday celebrations. Because of the dangers of bacterial contamination, I prefer to bake bread-based turkey stuffing separately and stuff the turkey with garlic and herbs. Recipes for a variety of tasty glazes follow below. Check the guidelines chart for roasting time and temperature depending on the size of the turkey you are cooking. With turkeys up to 14 pounds, you can bake two or three accompaniment dishes—I suggest Creamy Garlic Potatoes (page 144) or Sweet Potatoes or Yams Roasted with Orange (page 145)—on the very bottom rack of the oven.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.