This recipe began as an experiment and turned out great. It uses the bottom of the pumpkin as a natural crust. Then again, maybe it’s not as new as I think: I have heard that European settlers made the first pumpkin pie from a whole pumpkin by scooping out the seeds and filling the inside with honey and milk and then baking it in hot ashes.
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
My favorite thing to do with a winter squash is to stuff it.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
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