New York Magazine

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

It’s maple-syrup season, and if that doesn’t put a spring in your step, consider the bacon-infused-bourbon-and-maple-syrup cocktail at the East Village gin joint PDT.

There's nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a rack of ribs when the craving strikes.

In a play on Peking duck, turkey is stuffed with Asian spices and roasts it until the skin is crispy.

A heartwarming soup for Passover or any night of the year.

Sage-permeated pork brochettes are painted with tangy tapenade.

The standby sandwich gets a kick from a spicy, Asian-inspired sauce.

"The pork is low and slow: You throw it in the oven, you don’t have to stuff it or truss it. It will feed a lot of people, and it’s easy and affordable."

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

The chef serves this green with bacon, and stirs in butter at the last moment—a Gallic touch that makes the chard silky.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

The result of slow-cooking a turkey breast in a vacuum-sealed pouch is flavorful and moist meat.

There should be nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a smoked chicken when the craving strikes.

Turn this turkey into a bona fide Butterball. Pamper it with a salty bath and herbed butter. Don't expect leftovers.

Allow the pasture-raised, brined turkey to cool slightly before serving, to ensure the ideal flavor and texture.

Grilled quail, with its festive garnish of beets, pomegranate, and greens, is a harbinger of the holidays.

Skewers of New York strip steak infused with soy and speckled with fresh herbs are tossed on the grill.

There'll always be a palpable hunger for the French classics, and despite its jaw-dropping presentation, most of the work can be done in advance.

Stuffed guineau hens make a fine French substitute for a Thanksgiving feast.

This stuffing gains its richeness from chestnuts and pork suasage.

Though the Maccioni-family Thanksgiving has evolved into an Italian-American tradition, with appetizers like this, it's one that translates equally well in any language.

Once you have the Thai ingredients, making these skewers is as easy as throwing chicken on the grill.

Start with a meze platter of baba ghannouj, hummus, and grape leaves then serve this luscious tagine over couscous.

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Once you've stuffed herbs and bread crumbs under its skin, just throw this birdie on the grill.