Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

My sister called from Connecticut a couple of weeks ago, sounding serious. “This is hard to talk about,” she said, “but we have to discuss Thanksgiving.” It didn’t take long for us to make the sad but ...

Succulent turkey legs, bathed languidly and luxuriously in duck fat, are the answer to a dark-meat lover's prayers on Thanksgiving Day. No guests feigning politeness as they watch others lunge for the ...

Several hours to one day before you plan to cook, combine salt and spices in a small bowl. Place turkey legs on a sheet pan or baking dish lined with paper towels and rub the mixture all over the legs ...

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Perhaps you’ve pondered getting a “natural,” pastured or heritage breed turkey. Sure, you could probably roast these turkeys whole, smoke them, deep-fry them or cook them any number of other ways. But ...

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week’s episode finds us talking turkey (because that’s ...

Dickson’s Farmstand Meats in Chelsea Market now sells turkey leg confit, for an understated, but festive celebration. By Florence Fabricant For that downsized Thanksgiving table this year, Jake ...

Succulent turkey legs, bathed languidly and luxuriously in duck fat, are the answer to a dark-meat lover's prayers on Thanksgiving Day. No guests feigning politeness as they watch others lunge for the ...