This is the easiest turkey and gravy recipe you’ll ever make! I absolutely love a boneless turkey breast, but sometimes it can dry out when roasted in the oven. By cooking the breast in a Dutch oven with a lid on for the majority of the cooking time, the meat stays nice and juicy. I make the gravy in the same pot, no addition of flour, so no worry of clumps! Super simple, super satisfying.

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Get No Bake Biegel Éclair Cake Recipe from Food Network

Stuffing or dressing? Today on The Kitchen, my Cornbread Dressing w/ Sausage and Mushrooms!

Dill pickle everything keeps popping up in my social media feed, and I have to say, I'm here for it. I love just about anything dill pickled (I'm making it a verb now). This dip is divine. Try the leftovers spread on a sandwich, or scooped on a slice of baguette, sprinkled with cheese and put under the broiler.

Beware, if you make this, you will consume all of it. There used to be a bakery in Wainscott, New York, called Breadzilla that made the most amazing Gruyère bread. Ryan and I would take it home, put it in the oven to let the cheese melt, them schmear it with apricot jam, eating every bite while we drank an ice cold Chardonnay. Sadly, Breadzilla closed. I was inspired by the Gruyère bread to put a spin on the standby of Brie in puff pastry (why should Brie have all the fun??), and it is…

I love a casserole, and this one was a Kitchen first! I upgraded the classic recipe with a homemade béchamel, and an easier method for cleanup (who doesn't love a one-pan plan?). Even tuna noodle casserole skeptics will help themselves to seconds!

Roasted Cauliflower with Capers and Garlic by Katie Lee Biegel

My grandma always made hers with a biscuit topping and to this day, it just spells pure comfort food for me.

I was the bake sale chair at my daughter's nursery school and I made these brown butter crispy rice treats. They were a total hit! We all know the classic version of these treats, but the simple act of browning the butter first gives a new depth of flavor, and the addition of crushed butter crackers adds a salty element that plays off the sweetness of the marshmallows. For the sale, I decorated with a sprinkle of edible gold glitter, but they're certainly gilded enough on their own!