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Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More

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Remember the veggie combo pizzas of yore—with canned mushrooms and onions and olives? We've come a long way from there. Vegetables now star on some of our very favorite pies, and they're a lot more exciting than limp bits of bell pepper. Check out some of our favorites in the slideshow. More

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This sweet potato pudding comes straight from the The Brown Betty Cookbook's namesake herself. It was so well-loved, she served it every week. Once you try it, you'll see why: buttery, slightly spiced, and sweet, this pudding is an instant classic. More

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Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet. More

When it comes to Thanksgiving, some people are all about the mashed potatoes, and other people are really into green bean casserole. For lovers of stuffing, the answer to the Thanksgiving wine dilemma is easy: Mourvedre. Once used primarily for blending (you've probably seen it mixed with Grenache and Syrah) this grape is starting to star in more and more of its own bottles domestically. Here are 7 of our favorites from California and Washington State. More

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The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

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Pastry chef James Miller is the steady hand in the hot kitchen at Cafe Besalu, churning out trays of delicacies. Which of his treats should you order? The plain croissant is a given, and here are a few additional recommendations to round out your breakfast tray. More

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A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

In the wake of Hurricane Sandy, many food businesses in New York City have been helping out by holding relief dinners and giving away free meals. Food trucks have been particularly helpful in getting food out to severely affected areas in Staten Island, Brooklyn, Queens, Manhattan, and New Jersey. Although Serious Eats: New York is keeping us updated on Sandy stories from the food world, I wanted to point out what some of our friends in the burger world have done to help, and what you can do. More

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It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. And if you're lucky enough to live in a place with choices in your carrots, go for a rainbow of colors for a vibrant fall meal. More

Despite significant damage to their own business, cupcake bakers Allison and Matt Robicelli have been working without sleep for days to support South Brooklyn, Staten Island, and other areas devastated by Hurricane Sandy. More

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As Thanksgiving approaches, we have one thing on the brain, and no, it isn't turkey. It's pie, of course! Because does any holiday celebrate, embrace, and serve up pie the same way as Thanksgiving? In honor of all the piesobilities, over the next few weeks we'll be offering up a variety of recipes for the big three (pecan, apple, and pumpkin), plus pie baking tips, pie toppings, and more! First off, pecan pie, and 7 awesome variations. More

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When we talk about uniquely American drinks, bourbon gets most of the love, but if you really want to drink like a pioneer, you should be sipping applejack. Located on a small Hudson Valley farm in Valatie, New York, Harvest Spirits makes an especially fine rendition of the stuff. More

Perhaps the best thing about these fries is their independent singularity. Rather than being able to rely on an exceptional hot dog to carry them to greatness, Frietkoten's fries have the chops to stand unadorned, front and center. More