Browning the squash yields great flavor for this side.

You can make this warming soup with any root vegetables; carrots and turnip ...

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked.

Get super-crisp, tender chicken without having to add much fat.

Roasted carrots and a Middle Eastern twist sets this soup apart.

Roasting on a bed of rosemary sprigs imbues this roast with flavor.

Bok Choy and flounder are a match made in heaven.

Be sure to start one day ahead; the tapenade-coated roast needs to chill ov ...

These peel ’n’ eat chestnuts are truly finger-licking delicio ...

Oven-roasting results in lusciously soft beans with intensified flavor.

This squash dish gets a sweet hit from dates and a crunch from toasty pepit ...

A combination of herbs and citrus gives this turkey a bright and earthy fla ...

The grill lends a smoky and rich flavor to your avergage Thanksgiving turke ...

Two distinct cooking techniques result in unbelievable flavor and texture f ...

A simply roasted bird, glazed with rosemary-infused butter.

This uncooked soup is quick to prepare but delivers deep, bright flavor.

Sherry vinegar turns the juices from these roasted vegetables into a simple ...

This generously seasoned birds get the crispiest skin.

This hearty fall salad is elevated by a toasted-hazelnut vinaigrette.

This pork roast is worth every minute it takes to make.

This dish's fragrant sauce is seasoned with homemade vadouvan, a warm, live ...

Morales roasts these potatoes in a blazing wood-fired oven, but his approac ...

Salting the chicken a day or two before roasting it at high heat in the ove ...

Try an aged provolone for a tangier version of this simple, rustic appetize ...