Eating In

Here’s a secret: Turkey is easy to cook. You put the bird in a pan, stick it in a heated oven, and take it out a few hours later. Of course you have to remove that plastic shrink-wrap from the turkey first — and take out that mysterious package of stuff in the cavity. But if you can remember that, you can have Thanksgiving at your house.

Here's a step-by-step guide (with make-ahead tips) to a moist and delicious turkey with Apple Cider Gravy and optional Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing.

The pros know: the quick saute in a hot pan is the best way to cook bay scallops; pairing ingredients with them is the fun part.

Here's what to consider when choosing a wine to drink with cheese, no matter the occasion.

A knockout recipe for a delicious stuffed pumpkin from cookbook author Dorie Greenspan, plus a new cookbook, All About Dinner, from Molly Stevens, makes a good week of cooking.

The perfect roast chicken starts with the perfect pot.

Our Cook the Vineyard world is widening, and we’re glad you’re a part of it. (I’m serious, even if I do sound like Mr. Rogers.) Last week, we had a totally fun and engaging conversation with Sam Sifton, The New York Times food editor and founder of NYT Cooking, at our first Cook the Vineyard event. We got to meet some of you there.

In Baking Together, we'll try out a new recipe by cookbook author Abby Dodge every month and share our notes with each other. First up: One-bowl cupcakes.


Eating In