Thyme
Tapenade
By Susan Herrmann Loomis
Calistoga Clams
The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.
Herb-Roasted Turkey with Shallot Pan Gravy
Garnish the turkey with bunches of fresh thyme, sage and parsley.
Maple Bacon Cabbage Wedges
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
By June Kim
Jammy Brie Galette
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
By Kendra Vaculin
One-Pot French Onion Pasta
Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.
By Jesse Szewczyk
Creamy Chicken and Mushroom Soup
Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
By Kendra Vaculin
Brisket Bourguignon
This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
By Kendra Vaculin
Sausage-and-Herb Stuffing
The only way to improve our very best stuffing recipe? Add breakfast sausage.
By Shilpa Uskokovic
Ravioli and Mushroom Skillet
Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.
By Inés Anguiano
Cheesy Tomato Hand Pies
This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.
By Asha Loupy
Thyme-Roasted Walnuts
These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.
By Rick MartinezPhotography by Alex Lau
Classic Turkey Gravy with Thyme
Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
By Alison RomanPhotography by Christopher Testani
Italian Manhattan
By The Bon Appétit Test KitchenPhotography by Patricia Heal
Celery and Pear Bisque
By The Bon Appétit Test KitchenPhotography by Jos Picayo
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