Camila

The onion and celery soften slowly in butter, and that first panful tells you a lot: the vegetables should be tender, not browned. I like this slow cooker stuffing when … Learn more

The potatoes come out of the pot soft enough to press, but they still need to hold together when they hit the baking sheet. I keep the smash gentle and … Learn more

When turkey skin is damp, salt slides around instead of staying put, and the meat can taste seasoned only at the surface. For this dry brine turkey, I pat the … Learn more

The first sign this casserole is ready is a little ring of bubbles around the edge of the slow cooker. The sauce should look creamy, not watery, and the green … Learn more

When sweet potatoes are fully baked, a knife slips through the center without resistance and the flesh scoops away from the wrinkled skins in soft, steamy pieces. That’s the first … Learn more

At 325°F, the skin on a 12- to 14-pound turkey can turn golden before the breast and thigh are ready. That gap is why I don’t use color or the … Learn more

The syrup looks almost too loose when it first hits the sweet potatoes, and the rounds settle into overlapping rows beneath a buttery coat. That’s exactly what I want to … Learn more

When the baking dish comes out of the oven, the edges should be golden while the middle has just set. That contrast is what I look for with Jiffy Corn … Learn more