A Casserole for Every Mood

Plus, the best baking dishes No Images? Click here   Our Must-Have Casseroles for Thanksgiving Forget the turkey—to us, the centerpiece of the Thanksgiving table is a slew of casseroles of every shape, size, and color. Between new arrivals and streamlined takes on the classics, there's bound to be a little something for everybody. Cornbread Dressing With Sausage and Sage A classic cornbread stuffing starts with the best cornbread. Here, it's flavored with sausage and plenty of fresh herbs. Hasselback Potato Gratin Stacking sliced potatoes on their sides creates a golden-brown, crisp-ridged crust without sacrificing the creamy, cheesy intensity of the best gratins.   Vegan Green Bean Casserole Lighten up your green bean casserole by going vegan—for this casserole, a silky cauliflower purée stands in for the creamy base of the typical mushroom soup.  Sweet Potato Casserole We cut down on the "sweet" in sweet potato casserole by incorporating spicy grated ginger, nutty brown butter, and woodsy herbs.   View all the Thanksgiving sides → Our Favorite Casserole Dishes   The Best Porcelain Baking Dish: Harold Import Co. This baking dish is both lightweight and durable, at a price that’s hard to argue with. It's broiler-safe up to 500°F (260°C) for golden, crunchy toppings on casseroles and gratins. The Best Glass Baking Dish: Anchor Hocking This three-quart baking dish comes equipped with easy-to-grip handles for effortless transfer to and from the oven. The tall, straight sides are perfect for generously layered lasagnas and deep bread puddings.    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Actually Easy Pressure Cooker Beef Stock

Your Recipe of the Day No Images? Click here Pressure Cooker Beef Stock Classic beef stock takes ages to make—often the simmering stage alone lasts 12 hours. That's made it an unlikely project for most home cooks. But thanks to the pressure cooker, beef stock can be made in a fraction of the time, without sacrificing quality. The result is a deeply flavorful and gelatin-rich stock that will make amazing sauces, braises, stews, and soups. This recipe makes a brown beef stock, meaning the bones and vegetables are roasted first for deeper flavor and color. Read More → The Kitchen Essential Pressure Cooker Using a pressure cooker like the Instant Pot raises the cooking temperature above water's boiling point, melting gelatin and extracting flavor faster than traditional simmering methods. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Behind On Thanksgiving Planning? We Can Help

Procrastination station No Images? Click here   The Secret to Turkey: Dry Brine How to Brine a Turkey A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.   Sides in Less Than An Hour Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette French-Style Green Beans With Almonds Miso-Squash Soup With Sesame-Ginger Apples  Cheesy Onion, Bacon, and New Potato Gratin View all the sides → How to Troubleshoot Gravy Gravy Train-ing: Easy Fixes for Saucy Problems There's an easy way to troubleshoot every gravy problem, whether it's too thin, too thick, lumpy, greasy, salty, or broken. Easiest-Ever Thanksgiving Desserts Simple Pear Galette No crust-crimping skills? No problem. The point of the humble galette is that it's supposed to look rustic. Trust us, no one will care that you skipped the herringbone lattice–topped route, though you're more than welcome to go that way if you're feeling ambitious.   Easy Stovetop Fruit Crisp If you ran out of time to make a pie crust and let it chill, never fear: the easy stovetop fruit crisp is here. This is our favorite dessert to have on hand when oven realty is at a premium—between turkeys, casseroles, and the like. Bonus points for topping them with BraveTart's food processor whipped cream.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe