The best part of Thanksgiving weekend might be a postholiday turkey sandwich when the guests are gone and you’re hanging out at home. When you don’t get that sandwich (because somebody wrapped up all the turkey to go home with somebody’s cousin), it can haunt you. No need to wait another year and another holiday. No need to cook a whole turkey, either. Like Hobo Crock Whole Smoked Chicken (page 90), a whole turkey breast does really well wrapped in foil and cooked in a slow cooker. You can even pull off a handsome skin with melted butter mixed with bottled smoke. If you buy a frozen breast, remember to give it a few days in the fridge to thaw completely before cooking.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.