These delicious deep-fried turkey balls start with tender braised turkey and end by being cooked in tons of duck fat, so they are as decadent and delicious as Thanksgiving gets.
It’s got that deep popcorn-y cauliflower flavor, matched with the sweet caramel of slow cooked onions.
Screw birds. Make this hearty vegan pot pie instead.
Thanksgiving is my favorite holiday. With a serious brine and crispy, buttery skin, this turkey cooking method is so good.
This tends to make a thinner yet deliciously flavorful gravy, which I prefer. And as Ninny was a no-frills, efficient woman, we never grew up straining it, but you certainly could if you felt it necessary.
A warm, savory yet sweet side dish that tastes like autumn.
With mezcal, cranberry liqueur, and vermouth, this is the perfect stiff, tasty cocktail to help you make it through a family Thanksgiving.
Pick a combination of apple varieties for a balance of acid, sugar, and tannin in your pie. But remember that apples must be ripe for full flavor. If the seeds are darkening, the apple is mature.
This is nothing but processed goodness: cheddar cheese, canned soup, and hash browns all baked together in a bubbly casserole.
Like we said, this recipe is a secret! But this pie—made with almonds, jam, and puff pastry—is so delicious that you’ll want to share it.
How to make the crispiest Brussels sprouts you’ve ever had without burning the house down.
The addition of browned butter gives the pumpkin a subtle butterscotch note that makes for the perfect autumnal pie.
A hearty, savory pie filled with the dreams of any hunter and gatherer: wild game and mushrooms.
This recipe is inspired by the first time that Adrienne and I had REAL minchi—at Riquexo in Macau, made by Aida de Jesus herself.
Baked cookies are best when pulled out of the oven a little too early.
Parisians lost their minds over the amount of chilies in the dishes at Le Marie Celeste. This simple Thai-inspired salad is no different.
This delicious fish is stuffed with Nduja, a pork salami paste from Southern Italy cured with dry chilies. Imagine a bright red, edible meat putty that tastes like Tabasco, and you’re halfway there.
It’s like a Texan Bloody Mary without as hard a kick.
A refreshing cocktail from the most haunted bar in America.
We combined gelatin with whisky, licorice, and porcini mushrooms, and put it in the fridge to gellify so that it has a very marrow-like consistency.
No pagan sabbat is complete without a nourishing bowl of this chicken and pumpkin soup on Samhain.
The Silver Bullet is a drink from the 1920s. Kummel Wolfschmidt and gin have a silvery taste when mixed, so we took it a step further and added an element of real silver.
An imaginary martini that Dracula would have drunk. To create a psychological effect, we added iron to the fake blood that we made. It’s as if Dracula’s taken a sip of his martini and left two drops of blood from his fangs.
I’m wearing leather. It’s Halloween. We’ve got toppings. We’ve got stuff to make dough. Let’s make some nuts.
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