Step 1 Season one 7–9-lb. skinless, bone-in pork shoulder, fat cap trimmed to ¼”, patted dry, all over with kosher salt and freshly ground black pepper (about 1 tsp. salt per pound is a good rule of thumb, so don’t be shy here). Let sit at room temperature at least 30 minutes and up to … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Sprinkle 2½–3-lb. skin-on, bone-in chicken leg quarters (about 4 large) all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; season generously with freshly ground pepper. Pour 2 Tbsp. extra-virgin olive oil into a cold large ovenproof high-sided skillet. Arrange … Read more
While a whole roast duck might seem like a special-occasion dish—something you’d serve for Christmas dinner or order in certain Chinese restaurants—it’s actually very simple to make. If you can prepare a Thanksgiving turkey (or even a roast chicken), you can cook a whole duck. In some ways, cooking duck is even easier than cooking … Read more
In 1936, agriculturalist George Washington Carver published two versions of glacéed sweet potatoes in a farmers bulletin. Forty years earlier, legendary chef Fannie Farmer included her recipe for candied sweet potatoes in what would become her eponymous cookbook. This is to say, The dish most often known as “candied yams” has a long history on … Read more
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and … Read more
Here the fully loaded baked potato gets a total flavor makeover. Sweet potatoes take center stage, roasted whole alongside spiced chickpeas that get delightfully crisp in the oven. You’ll dress up the tender spuds with a medley of chaat-inspired toppings and a quick herbaceous blender sauce. Don’t skimp on the chaat masala-tossed crispy fried onions—any … Read more
Step 1 Line a rimmed baking sheet with foil and set a wire rack inside. Pat one 12–14-lb. turkey, neck and giblets removed, dry with paper towels and place, breast side up, on rack. Mix 1 Tbsp. ground cumin and ⅓ cup Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt in a … Read more
We then used store-bought sugar cookie dough (for consistency’s sake) and baked cookies on each pan according to the instructions on the package for an uncoated, ungreased pan—in our most recent round of testing, this meant 350ºF for 17 minutes. We removed each pan to a cooling rack and after cooling inspected the cookies for … Read more
You could swap the butter for a neutral oil like canola or safflower if preferred. Whichever fat you choose, follow these proportions to elicit crispy, golden brown skin and juicy meat. 6. Season your turkey (if necessary). If you’ve chosen to brine your bird (via a wet brine or dry brine), you can skip this … Read more
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