Chef Jackie Page wraps seared beef filets and mushroom duxelles in golden puff pastry, then rounds out the plate with crisp crosshatched potatoes and bourbon maple carrots.

Cookbook author Cheryl Alters Jamison sears thick bone-in pork chops, builds a cranberry-bourbon pan sauce in the same skillet, and finishes them with a bright pistachio-orange gremolata.

Slow-braised in white wine, herbs, and tomatoes, this traditional chicken from Italy’s Veneto is simple, deeply comforting, and even better the next day.

A garlic-Dijon coat and a minty breadcrumb crust make this rack of lamb a showstopping holiday main, served with a sweet-sharp English mint sauce you can make days ahead.

Chef Roger Li of Umami and The Parlor Dim Sum soaks his Thanksgiving turkey in tangy kimchi and buttermilk, then smothers it in a star anise-scented pho gravy.

Three-time James Beard Award semifinalist Kristin Butterworth of Cork & Crust shares the smoky spruce brine and custardy sage stuffing bread pudding behind her Thanksgiving turkey.

Chef Kevin Hermann brines and smokes a turkey breast, then folds it into fluffy masa with chile-rich salsa roja for a holiday tamale feast that feeds 12.

However you vote, election night can be nerve-racking. Here's how to make a plan, settle a nervous stomach, sleep better, and mix a calming cocktail or mocktail for the November 3 midterms.

Six pantry ingredients and your favorite Halloween cookie cutters make crisp olive oil crackers shaped like bats, pumpkins, and ghosts, a savory, kid-friendly alternative to candy.