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What We’re Cooking This Week: Beer-Basted Turkey Thighs
Stouts and porters add a sweet, nutty flavor, while the bitter hop note is restrained.
What We’re Cooking This Week: Agrodolce Delicata and Radicchio Sliders
The sweet butteriness of Hawaiian-style dinner rolls as buns for bite-size radicchio and winter squash sandwiches.
What We’re Cooking This Week: Celery and Walnut Salad With Sharp Cheddar and Caramelized Dates
“What sounds like an 8-year-old boy’s nightmare is a 55-year-old’s dream.”
What We’re Cooking This Week: Blood Orange Cranberry Relish
This Thanksgiving helper harkens back to a time before Cuisinart.
What We’re Cooking This Week: Creamed Onions
Cheese and bourbon can liven up the cream sauce, but your choice of pearl onions is most crucial to make this recipe work.
What We’re Cooking for Holiday Guests This Season: Onion Soup
Make a simple version of the soup once offered to after-hours revelers in France.
What We’re Cooking This Week: Leek and Cheese Fritters
Japanese-style panko makes a lighter version of this Welsh coal miner classic.
What We’re Cooking This Week: Herby Whipped Feta With Roasted Potatoes
This low-effort dip makes almost anything taste good.
What We’re Cooking This Week: Yogurt Rice
This last-minute meal can span cultures based on what leftovers are in your fridge and what spices are on your rack.
What We’re Cooking This Week: Smashburger Loco Moco With Miso Curry Gravy
Nobody knows how the fried egg became an essential part of the Hawaiian hangover cure.