Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Cooking turkey legs over a wood fire creates a depth of flavor no oven can match. Slow heat allows the meat to stay juicy while smoke adds richness. The skin crisps naturally as fat renders out. Every ...

The most saved recipe of this month balances the needs for classic comfort and a desire to try something a little different: ...

Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Stir 1 tablespoon salt into the water. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook ...

Turkey legs, in the parlance of our times, hit different at a fair. Whether you get one at a Renaissance Faire or you shell out for one at a Disney theme park, the experience is equally delightful: a ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

This back-to-basics roast turkey recipe is a great place for beginners to start, and the results are pretty dang fabulous: crisp skin and evenly cooked, juicy meat, without butterflying, flipping, ...

I mean, they’re just SO cute. They’re also pretty fun to assemble, as I discovered when my best friend Lars (Chef-de-Cuisine of Hags) found them in the Delish holiday magazine last year and said we ...