Jess Mayhugh is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. When I got married and ...

In a large, black, cast iron Dutch oven, melt the butter over medium heat and saute the onions, celery, parsley, bell pepper, garlic, and green-onion tops until all of them are wilted and tender. The ...

In a medium saucepan, saute butter, garlic, onions, celery and portabella mushrooms. In a large bowl [clear – to see ingredients], mix the sourdough bread, beaten ...

In addition to cooking the turkey or ham, Thanksgiving is the meal to make dressing (or stuffing, if you prefer). Cornbread and slices of dry bread can be prepared in advance and thawed before the big ...

As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from recent years. Today, we’re celebrating stuffing, which is an essential side dish for a traditional ...

LAFAYETTE, Ind. — It does not feel like a holiday for me until I walk into my parents' house and smell the oyster dressing cooking in the oven. Yes, you read that right: oyster dressing. While most ...

Serves 16. Kathy Mullins shared her grandmother’s recipe in “Rural Life Cooks: Traditional Recipes of Louisiana” published by the LSU Rural Life Museum. Hazel McGuire Balmer, loving referred to as ...

When the phone rings early in the morning, my husband knows it's my sister calling, either to announce a death -- she reads the obituaries first thing before heading to Mass -- or to ask a cooking ...