Bacon is nearly universally loved, even by those who shun pork (lamb, beef, or tempeh bacon, anyone?). Now, Food Network chef Giada De Laurentiis gives us another reason to celebrate the salty, ...

Most of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That’s why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this ...

Preheat oven to 400 degrees F. Prepare a 12-by-8 inch casserole dish with non-stick spray and set aside. In a large sauté pan, warm the oil on medium-high heat. Add both Italian and Chinese sausages ...

As we are ready to celebrate Thanksgiving, the centerpiece of our feast and celebration will be a turkey. The turkey has ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on.

Chef Beau Macmillan uses brioche bread, breakfast sausage, chestnuts, and apples to add depth to his Thanksgiving stuffing. Chef's tips: The stuffing may be placed inside the turkey or baked ...

1. Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a ...

Bacon is nearly universally loved, even by those who shun pork (lamb, beef, or tempeh bacon, anyone?). Now, Food Network chef Giada De Laurentiis gives us another reason to celebrate the salty, ...