Step 1 Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others) from one 14- to 16-lb. turkey, neck and giblets (excluding liver) reserved for turkey giblet stock (if making). Pat turkey dry with paper towels. Step 2 Put oven rack in lower third of oven and preheat oven … Read more
We’ve said it before, and we’ll say it again: Salad is the sleeper hit on any holiday spread, and this crunchy kale and brussels sprouts salad recipe is a shoo-in for annual family favorite. The almonds are toasted in a bit of olive oil, infusing them with extra-savory flavor, while the dressing is made from … Read more
No one needs to know how little time you spent actually cooking this grilled leg of lamb recipe. If your grocer only has bone-in leg of lamb, ask the butcher to butterfly it for you—or grab it and butterfly it yourself: A leg of lamb consists of two large sections with a few different muscles. … Read more
An American institution shrouded in red-hot mythology, the Buffalo wings recipe that kicked off the game day and bar night staple is hard to pin down. According to one origin story, a proprietor of Anchor Bar in Buffalo invented hot wings sometime in the 1960s. Faced with hungry patrons and a fridge full of chicken … Read more