One thanksgiving, I vowed to minimize everything: time, number of ingredients, and, most of all, work. My goal was to buy all the food with one trip to the store and prepare the entire feast in the time it took to roast my twelve-pound turkey—less than three hours. The results are close to a traditional Thanksgiving dinner: Without using convenience foods—I made both the stuffing and the cranberry sauce from scratch, each in less than ten minutes—I prepared a full-fledged feast for twelve with more food than anyone could possibly finish. The stuffing was inspired by a clever recipe from the late great chef Pierre Franey; you can make it and stuff the bird in less time than it takes to preheat the oven. The gravy relies on pan drippings but is finished with nothing more than water, good-quality sherry, and butter; it’s made in ten minutes or so, while the turkey rests before carving.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.