Sure, you can heat your Thanksgiving leftovers and eat them as-is. But why not totally transform those veggies, turkey and gravy into an entirely new meal? That's where leftover pot pie comes in — consider it an easy and delicious way to upcycle your Turkey Day scraps into something you actually want to eat.
Whether you're bored with the traditional holiday bird or just want to try something different this Thanksgiving, we're serving up a genius idea: Thanksgiving brisket. It's juicy, serves a big crowd and if you serve it with cranberry sauce, it's *chef's kiss*. Just make sure to give yourself plenty of time to prepare it — the brisket takes a full 24 hours to marinate and a good chunk of hours to cook.
So you're hosting Thanksgiving this year. Between decking out your space in fall-themed decor and making sure you have the perfect quilted table runner, there's a lot on your plate before even thinking about the meal. But don't sweat the main event — now you have a complete list of go-to recipes to help you crush Turkey Day.
Let's talk leftover stuffing. It may never happen in your house (after all, the Thanksgiving side dish is delish), but if you find yourself up to your elbows, you've gotta find a way to use it. The good news is there are a ton of ways to transform those leftovers into unexpectedly delicious meals. Let the feast continue!
There's no denying canned pumpkin purée is more convenient than making it yourself, but let's be real: you're sacrificing how tasty your pumpkin pies can really be. But there's good news: you can turn to the convenient canned stuff without skimping on flavor, so long as you use these make-it-better tricks.
Think sandwiches are the only way to make Turkey Day leftovers meal-worthy? No way. Load 'em up on a homemade pizza crust and bake until toasty. A hearty meal like this is sure to keep you warm all day long.
There are so many reasons to love twice-baked potatoes. Because they're baked twice (yep, the name gives it away), the skin is roasted to crispy perfection. And once the mashed insides are piled high, they can be mixed with anything you want! Plus, this steakhouse favorite is super easy to make at home. Call it a win-win-win!
Take note: this isn't your typical "cook the mashed potatoes, then keep them warm in a slow cooker" method. Rather, it's the perfect one-bowl way to cook mashed potatoes from start to finish. Over the span of a few hours, cubes of seasoned potato are cooked until tender, mashed right in the same slow cooker bowl and mixed with creamy additives. It couldn't be more simple!
Green beans may seem like an overdone side dish, but braising them with a punchy vinaigrette gives the veggie a fresh lease on life. Make this recipe and see just how often you want to pair 'em with every meal.
Three ingredients. Three steps. Cranberry sauce doesn't get any simpler, or more delicious. We'd say it goes great on leftover turkey sandwiches, but we have a feeling there won't actually be any leftovers.
Hot chocolate is always a good choice once cooler temps roll around, but nothing warms the soul quite like a mug full of hot, spiced apple cider — especially if that cider is homemade. After all, choosing the exact spices that go into it means you get to create the perfect blend of sugar, spice and everything nice.
Our life motto: Pizza today, salad tomorrow! So when the craving strikes, heat up your regular ol’ oven and bake yourself a pie. Start your masterpiece with our delicious pizza dough and sauce recipes, then go for one of our fave flavor combos below.
There’s nothing better than a big bowl of pasta ... except, maybe, one that’s paired with the perfect sauce. It’s true: Certain shapes just go better with certain toppings. Here’s what you need to know about each of your favorite types of pasta!
Spoiler alert: sweet potatoes are more versatile than you might think. There are soooo many ways to prepare this veggie; we promise you'll find your next favorite on this list.
Hopefully you’re hungry, because these Southern side dishes are just as good — if not better than — the main course! From fluffy biscuits to crispy fried tomatoes and luscious greens, these side dishes are practically a style of cuisine in and of themselves. Whip 'em up and let the comforting flavors transport you to a Sunday supper state of mind.
Ah, limoncello. There's nothing like sipping a glass on a hot summer night to make you feel like you're basking away in Italy. The good news is you don't have to actually go to Italy to enjoy it. (Though we wouldn't say no to that trip!)
When I’m missing my grandfather a little more than usual, I have a quick fix that brings him back to me almost immediately: I go to the nearest grocery store or farmer’s market and stick my nose in a bunch of fresh basil. Right away, I’m transported back to my grandpa’s backyard garden, where I’m tending to the bright green plant alongside him.
Making waffles at home generally means one of two things: You've popped some frozen ones from a box into the toaster (hey, we're not here to judge) or you've busted out the waffle iron.
Let's face it: you’re not really watching football unless you’re also chowing down on some totally indulgent snacks. These recipes are perfect for the biggest game day of the year and — bonus! — are super easy to make for a crowd.
Fried carbs: yum. Fried carbs involving spring-roll wrappers filled with sweet bananas and jackfruit, rolled into crêpe-like tubes, then crisped up in the pan? Triple yum. Enter the Filipino street food known as turon, aka banana lumpia.
Navigating the oatmeal aisle can raise a lot of questions. Is "rolled" the same as "quick"? Steel superior to Scottish?
It’s 5 o’clock somewhere! And that means someone is scrambling to figure out what to make for dinner. Don't worry, you can totally whip up one of these 30-minute meals before the hangry starts to hit.
If you ever find yourself wondering, "Can I make marshmallow fluff from marshmallows?" the answer is a resounding yes!
You've spent all day making a drop-dead gorgeous dessert for your dinner party. If your friends don't spend at least two minutes Gramming that thing, you'll be bummed.
Balloon, ball, spiral, cage, coil. No, this isn't "I Spy" at the circus. We're talking about different types of whisks and which is best for which type of cooking or baking project.
Whether we're talking Christmas, Mother's Day or any ol' Sunday, we're always here for an extra-special morning meal. Try your hand at a new recipe (or five), then go on and show off that #BrunchGoals spread!
Fact: everyone should have a back-pocket guacamole recipe for when guests show up. Ours comes from renowned chef Rick Bayless, who teaches our class, Essentials of Mexican Cooking. So go on and grab those perfect avocados and let's get guac-ing!
If you're like us, there's a bag of tortillas in your grocery cart pretty much every week. And while we'll never admit to getting bored with our go-to taco setup, it's always a good idea to mix things up. When we're feeling ambitious we do that by making corn tortillas from scratch using our trusty tortilla press. Those DIY tortillas make us wish every day was Taco Tuesday.
We LOVE caramel... especially when it comes salted. But it's time to admit that salted caramel is played out, and it's prime time to explore some new flavor combos. So let's whip up a base recipe for a buttery homemade caramel, then switch it up with some amazing taste ideas that make it anything but basic.
When you hear the words "Italy" and "vegetables" you probably think tomatoes — maybe because tomato sauce is one of the most brilliant inventions since, well, ever. But Italy grows an incredible variety of vegetables, including some, like corn, that Americans generally claim as their own.
At this point in the culinary history of the world, Western cooks are plenty familiar with soy sauce and sweet and sour sauce.
Noodles were invented in China 4,000 years ago. And lucky for us, over 4,000 years, LOTS of different varieties have come to be — each one more delicious than the last.
If you're like most Americans you eat a whole lotta chicken — around 93 pounds per person per year.
Learning how to make perfect pan-fried chicken legs will change your dinner game forever. Once you know how to create the ideal combination of ultra crispy skin and tender, moist meat, there is no going back.
If you want perfect dumplings (you know you do), you're gonna need to learn how to use a traditional bamboo steamer. It's a basic but essential cooking method.
The first time I ever made latkes it was for 150 people. I was working as a caterer in a synagogue at the time, and when Hanukkah rolled around, the fry fest was ON. Like it or not, I had to go from total novice to potato pancake pro in record time, and the stakes were pretty high.
Cranberries and oranges may scream holiday baking, but this flavor combo deserves a spot on your cocktail cart, too. Whip up a batch of homemade orange-cranberry vodka (which also happens to make a great gift) ,then play mix master with these festive cocktail variations.
Fact: almost everything is better covered in caramel. And this recipe from our class, The Art of Caramel, is flawless in its most basic form. But when you add bourbon, dark chocolate or espresso into the mix — fireworks. Whip it up next time you're craving a bowl of ice cream, or make a big batch and pour into cute little mason jars for an easy (and tasty!) holiday gift.
Warning: after you try this recipe for chocolate hazelnut butter from our class The From-Scratch Kitchen, you'll never buy a jar of Nutella again. It's honestly that good and the recipe yields a bonus jar of homemade chocolate syrup. Seriously, could life get any better?!
Forget the idea that making jam is a complicated, all-day process. This recipe from our class, The From-Scratch Kitchen, is three-steps easy. Plus, it's a prime candidate for gifting. Strawberry Pinot Jam — who wouldn't love that?!
Braised onions may not leap to mind when you think of holiday gifts, but when you pair this recipe from our class, Sweet & Savory Food Gifts, with all the all the makings of French onion soup, it's a game-changer. Just spoon the onions into a jar, seal it tight and include the recipe for French onion soup on the tag. Add a loaf of crusty French bread, some flavorful Gruyere cheese and — bam! — you've got yourself the best food gift ever.
Putting a spin on cranberry chutney takes a holiday classic way over the top with amazing layers of flavor. This recipe from our class, Sweet & Savory Food Gifts, offers surprise ingredients that are sure to wow your main meal. Serve it at Thanksgiving or Christmas dinner, or divvy into mason jars for a delicious food gift your recipient won't soon forget.
We know what you’re thinking: Joshua John Russell is a professional chef and baker — of course his turkey is awesome. But we’re here to tell you that his go-to technique has nothing to do with his culinary school education and everything to do with one signature technique: he roasts the bird right inside a paper bag. Here’s why (and how!) he does it.
Hot buttered rum sounds like one of the coziest drinks you could order on a cold winter's night. Between the actual butter, warming spices and dark brown sugar — not to mention the rum — it's exactly what you need to melt from the inside out in the most heavenly way. Here's how to whip up a batch; sip away while enjoying family time by the fire!
If your spice cabinet is anything like ours, it's a fun house. We love browsing through our collection and being surprised by what we find (hello, Urfa pepper!). But when we're actually cooking, we definitely have our go-tos. Here are the 15 essentials every cook should keep around.
A good stir-fry recipe is the ultimate saucy, spicy cure for a crazy weeknight. Even when you really don't feel like cooking, this fast, flavorful dish is basic enough to crank out in 20 minutes, and it's way better for you than takeout.