Maggwire: Experience magazines online.

Lighten up your barbecue by using ground turkey instead of beef. Because poultry is leaner and can dry out more quickly, adding a small amount of grated cheese into your burger mixture helps keep the meat juicy and flavorful.

Rib-eye steak is sliced and then tossed with olive oil and fresh herbs in Giuliano Hazan's version of this quintessential summer dish..

A simple herb and salt rub makes for the most succulent Thanksgiving bird ever—plus leftovers that take you way beyond sandwiches.

Mix and match your favorite ingredients to create your own customized bread stuffing in this interactive feature.

How to make Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce with 4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total)

How to make Acorn Squash with Rosemary and Brown Sugar with One 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges

How to make Slow Cooker Pulled-Pork Sandwiches with 1 large yellow onion, halved and sliced

How to make Black Bean Soup with Sherry with 3 Tbs. extra-virgin olive oil

A classic quick bread that should be in every cook’s recipe collection.

How to make Five-Spice-Glazed Salmon with Sesame Green Beans with 1/4 cup honey

How to make Roasted Red Grapes with Mascarpone and Rum with 1 lb. seedless red grapes, left on the stems and cut into small clusters

How to make Turkey and Corn Quesadillas with Guacamole with 2 medium ripe avocados

How to make Rutabaga Gratin with Prosciutto and Gruyère with Kosher salt

How to make Cabbage and Apples with Riesling and Caraway with Kosher salt

Who said turkey always has to be roasted whole? Instead, buy it in parts—breast, thighs, and drumsticks—and try these delicious new ways to cook the familiar bird.

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