Bon Appétit

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

You're going to want to keep making this wholesome vegetarian soup all winter long.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Puffy Tacos: The Pride of San Antonio!

Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.

Use these to make amazing leftover turkey sandwiches.

Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.

Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry—it doesn't want to come home.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

This classic French bistro preparation pairs lightly breaded fish with a succulent brown butter and lemon pan sauce.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

This light and brothy stew is just the thing for crisp autumn nights.