Panini, sandwiches traditionally cooked in a ridged press, are hard to get wrong—but also surprisingly hard to get just right.
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Delivering bright apple flavour and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread.
This quiche’s velvety custard makes it perfect for an elegant affair or a laid-back brunch. Store-bought pie dough, partially baked and still warm, can be used in place of the homemade crust.
LEEK AND GOAT CHEESE QUICHE
Start to finish: 3 hours 30 minutes (plus 2 hours, 45 minutes chilling and cooling time)
Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly cooked meat) can be tricky.
This elegant nut tart is surprisingly easy to prepare, thanks to the very simple filling. For the filling, we used a pecan pie base but swapped in walnuts, reduced the amount of sugar, and added a hefty amount of vanilla as well as a hit of bourbon (or rum).
Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from scratch.
Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”
But sometimes it just makes sense to flip that paradigm on its head, keep the main dish undemanding and uncomplicated, and show the side dishes some love.
For many of us, the menu for Thanksgiving is etched in stone. We eat the same dishes every year because we love every one of them. But what about switching it up a little by swapping in a Grape and Cranberry Crisp for the more traditional apple, pumpkin or pecan pie?
Ground beef chili is way more convenient than chili made with whole chunks of meat, but a truly great version requires a few tricks. To keep the meat moist and tender, we treated it with salt and baking soda.
Despite its status as a classic comfort food, there’s nothing comforting about the many steps and piles of dirty dishes that shepherd’s pie usually requires. Using the cast-iron skillet as our sauteing, baking, and serving pan streamlined the process.