This rosemary-orange turkey comes out of the oven with crisp, golden skin and superb flavor. A sea salt, brown sugar, rosemary, and orange zest dry rub melds beautifully with the inherent flavor of an organic, free range broad breasted bronze turkey. It cooks over aromatics and wine, giving you a head start on fantastic gravy made from drippings. This post is created in partnership with our friends at Farmer Focus.
Whether you’re after something simple or celebratory, sourdough toasts with herbed sardines and a shaved fennel salad are the height of easy decadence. Featuring Matiz tinned wild sardines, these herbed sardine toasts come together in minutes. This post was created in partnership with Matiz.
A fortifying sausage and kale stew with big flavor and a bit of heat. This versatile stew is ideal for busy weeknights, or anytime you need a nutrient-dense, one-pot meal.
Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. The squash is served with a dollop of crème fraîche, toasted squash seeds, and pomegranate arils.
From Sarah Kieffer’s new cookbook, 100 Cookies, these airy cream cheese pumpkin pie bars with a buttery graham cracker crust and spiced pumpkin pie swirls are the perfect fall treat!
