WHILE MOST PEOPLE KNOW TURKEY ONLY as sliced cold cuts or a whole roasted bird for Thanksgiving dinner, turkey tenderloins are a versatile, tender cut. The citrus-herb marinade is crucial to both the flavor and the texture of the dish because it helps tenderize the meat and boosts the flavor. Serve this dish with Sausage-Oyster Stuffing, Wild Mushroom Stuffing, or Apple-Pecan Stuffing with Dried Cherries (pages 167–71), and you can enjoy the flavors of Thanksgiving all year long.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.