Mentaiko Udon Recipe
Carbonara takes a trip to Japan, by way of Korea, in this recipe from Edward Kim of Mott St. in Chicago.
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Nuts And Chew Bars Native Baking Co. Cookies | Tasting Table San Francisco
To learn more about this recipe, read the related story, "Guest Services."
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Moroccan-Spiced Smoked Trout Salad In A Jar Recipe
Our Moroccan-spiced salad is a one-jar wonder. Read more!
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The Crumble
The Crumble from The Butterfly's Eben Freeman tastes like the holidays in a glass. Make it tonight!
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Black Door
Take one 12-ounce flask and fill it with cocktail aficonado Jim Meehan's prescription for day-after Thanksgiving survival: Black Door.
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Fernet Hot Chocolate
Warm up a batch of spiked hot cocoa, courtesy of Stephen Cole of Chicago's Barrelhouse Flat.
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Pineapple Milk Punch
At New York's Betony, Eamon Rockey tinkers with the classic milk punch. Make it today!
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Brandy Milk Punch Recipe Galatoire's
A classic milk punch from Galatoire's in New Orleans.
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Ignacio Mattos' Turkey Sandwich
Ignacio Mattos of Estela in NYC shares his ultimate Thanksgiving leftover sandwich. Read more!
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Turkey Breast Banh Mi
Make this pickly-savory-spicy turkey banh mi from NYC's Num Pang Sandwich Shop with your turkey leftovers.
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Grilled Orata With Cauliflower, Fregola, And Persimmon-Pomegranat
L.A.'s Suzanne Goin stopped by our Test Kitchen to make grilled orata with cauliflower and persimmon-pomegranate salsa. Read more!
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Pistachio, Guanciale And Chicken Liver Stuffing
Our Test Kitchen has a rich, crunchy, funky inspired combo this Thankgiving: Pistachio, Guanciale and Duck Liver Stuffing. Read more!
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Saffron, Mussel And Nduja Stuffing
Bring some alluring, red-tinted Saffron, Mussel and Nduja Stuffing to the holiday table this year. Read more!
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Rob Newton's Cornbread Dressing With Sage And Black Pepper | Tas
For a Southern twang on the standard stuffing, Arkansas native Robert Newton of Brooklyn's beloved Seersucker and Nightingale 9 restaurants shared his family's recipe for Cornbread Dressing with Sage and Black Pepper. Read more!
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Garam Masala Roasted Chicken With Bread And Butter Cabbage | Tasting Table Recipe
Matt McClure, the chef at The Hive in Bentonville, AR, raids the Indian spice pantry for his inspired take on roast chicken. Read more!
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Dirty Rice Recipe
Isaac Toups of Toups' Meatery in New Orleans is serious about spice, especially when it comes to making classic dirty rice. Read more!
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Grapefruit Custard Pie With A Saltine Pie Crust
A humble crust made of Saltine crackers caught our eye as we flipped through Emily and Melissa Elsen's The Four & Twenty Blackbirds Pie Book. The sisters suggest filling the pie crust with a grapefruit custard spiked with Campari.
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Scotch Eggs
Matt Abergel, the chef and co-owner of Yardbird in Hong Kong, share his Japanese twist on the Scotch egg.
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Pulled Chicken With Red Rice
Our Test Kitchen gave the weeknight staple of chicken and rice a twist with hearty Wehani whole grains for this Pulled Chicken with Red Rice. Make it today!
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René Redzepi's Buttermilk Soup With Biscuits
René Redzepi is known for inspired New Nordic cuisine, but not so much comfort food. See his take on the classic Danish buttermilk soup known as koldskål.
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John Ash Soy-Maple Brine Roasted Turkey
A soy-maple brine for roast turkey, courtesy of legendary Wine Country chef John Ash.
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Robiola Fonduta
As the weather turns cold and the holidays approach, we're craving cheese. And, we're making this recipe for creamy, rich fonduta. Make it today!
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Beef, Barley And Bone Soup
Considering our Beef, Barley and Bone soup is served with a marrow bone, you might assume it would hit you over the head with oversized flavors. Not so: This soup is surprisingly nuanced and has a few nice surprises up its slurpable sleeve. Make it today!
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Snickers From Sorella | Tasting Table NYC
In celebration of the Sorella cookbook, and with Halloween on our minds, we visited Sorella's kitchen to snag the secret behind making a proper homemade take on a Snickers bar. Read more!
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Deviled Crab From The Cavalier
At Anna Weinberg and Jennifer Puccio's The Cavalier, the mood is opulent and grown-up--with a heavy British accent. The two channel British cool with Welsh rarebit soufflé and deviled crab and a member's-only lounge. Read more!
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Port Of SF Cocktail Two Sisters Bar | Tasting Table San Francisco
Make this beer-based cocktail, adapted from Dinah Sanders' The Art of the Shim.
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Seared Duck Breast With Glazed Sweet Potatoes
At Andrea Reusing's Lantern in North Carolina, the inspiration is far-flung (Chinese, Thai, Korean), while the raw materials are sourced closer to home (North Carolina crabs and porgy; meat from farms 15 to 20 miles away). For us, she's made duck that's sweet, and earthy, hard to pin down and easy to like--much like Reusing herself.
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