Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor. Creamy polenta or mashed potatoes would be a perfect accompaniment....
In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarkets international foods section). Serve with soba noodles or steamed rice....
When Italian-Americans talk about “Sunday sauce” or “gravy” they mean this classic southern Italian ragù. Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages. Serve with a short, sturdy pasta such as penne, rigatoni, or cavatappi....
Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce. Serve with regular or spinach fettucine or tagliatelle....
Although you can make this ragù with duck breast, I prefer to use the meaty legs and thighs, which stay tender through the long simmer Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine,...
The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too....
Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature....
Serves 10 to 12 1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1½ inch thick 2 Tbs. extra-virgin olive oil; more for the baking sheet and pan 5 cups homemade or store-bought vegetable broth 2½ cups coarse cornmeal polenta, such...
Serves 10 to 12, with a good probability of leftovers FOR THE BROTH 3 Tbs. extra-virgin olive oil Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces Giblets from a 13- to 14-lb. turkey (below), chopped (optional) Sea salt 4 medium cloves garlic, chopped 2 medium carrots,...
