Plum-Glazed TurkeySteven Mark Needham
Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.