One thanksgiving, I vowed to minimize everything: time, number of ingredients, and, most of all, work. My goal was to buy all the food with one trip to the store and prepare the entire feast in the time it took to roast my twelve-pound turkey—less than three hours. The results are close to a traditional Thanksgiving dinner: Without using convenience foods—I made both the stuffing and the cranberry sauce from scratch, each in less than ten minutes—I prepared a full-fledged feast for twelve with more food than anyone could possibly finish. The stuffing was inspired by a clever recipe from the late great chef Pierre Franey; you can make it and stuff the bird in less time than it takes to preheat the oven. The gravy relies on pan drippings but is finished with nothing more than water, good-quality sherry, and butter; it’s made in ten minutes or so, while the turkey rests before carving.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.