Brian Leatart

Oct 17, 2023 | epicurious.com | Shilpa Uskokovic |Victoria Granof |Brian Leatart |Jesse Szewczyk

Inspired by our ever-popular (but meat-free) Simple Is Best Stuffing, we crafted our ultimate sausage stuffing recipe for folks who crave a little pork in the Thanksgiving dinner favorite. This savory, custardy version gets its extra-savory oomph from sagy breakfast sausage and a generous amount of fresh garlic. Start with country-style white bread (sourdough or French bread will also work) and tear it into pieces.

Oct 12, 2023 | epicurious.com | Kayla Stewart |Kat Boytsova |Zoe Denenberg |Brian Leatart

When I celebrated Friendsgivings in my adopted home of New York City, I found it imperative to showcase dishes that represented my upbringing in Texas. Cue my batch of Funeral Potatoes, or as they were more merrily known in my household and those of other Texans, "Texas potatoes."Originating as part of a meal to comfort the bereaved in Utah, funeral potatoes made their way over to Texas during the 20th century.

Sep 26, 2023 | epicurious.com | Jesse Szewczyk |Ronnie Woo |Adrian Miller |Brian Leatart

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. The trick for great Lyonnaise potatoes is to cook the potatoes in two stages-boiling, then pan-frying them-to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior.