Seven-Layer Cranberry Ambrosia

Click through for sides to form an elegant feast: Noisette Potatoes, Brandied Carrots & Parsnips, and ambrosia for dessert.

Posted by on 20 November 2014 | 8:04 am

Brandied Carrots & Parsnips

Posted by on 20 November 2014 | 8:03 am

Noisette Potatoes

Posted by on 20 November 2014 | 8:02 am

Pineapple Pieces

Quickly cut pineapple into bite-sized pieces with these simple steps — no fancy coring equipment needed.

Posted by on 20 November 2014 | 8:01 am

Turkey Wellington

For a twist on traditional turkey, forgo the whole bird and make this Turkey Wellington with red wine Wellington Sauce instead.

Posted by on 13 November 2014 | 8:03 am

Wellington Sauce

Posted by on 13 November 2014 | 8:02 am

Pastry Cutouts

Decorating Wellingtons with cutouts of puff pastry may seem fussy, but it looks like a million bucks. Here's how to do it.

Posted by on 13 November 2014 | 8:01 am

Italian-Style Pot Roast

Anchovy paste and wild onions give classic pot roast a flavor boost in Italian-Style Pot Roast with Italian Green Beans.

Posted by on 6 November 2014 | 8:03 am

Italian Green Beans

Posted by on 6 November 2014 | 8:02 am

Plastic Bag Fat Separator

Don't have a fat separator? Here's another, super simple way to separate fat from drippings or gravy.

Posted by on 6 November 2014 | 8:01 am