Justin Chapple

Tender black-eyed peas are tossed in a honey-lime dressing and combined with arugula, cilantro, red onion, and jalapeño in this vibrant bean salad.

A puree of golden tomatoes, along with turmeric, coriander, Calabrian chiles, and guanciale transforms these upgraded baked Borlotti beans.

Justin Chapple’s Rainbow Vegetable Gratin layers peak-summer vegetables and panko for a hearty vegetarian main dish.

These next-level nachos showcase the versatility of Thanksgiving leftovers. Turkey and whatever sides you have on hand are united by melted Jack cheese over tortilla chips for a double-decker masterpiece.

This mega-juicy, super tasty turkey has terrific citrus flavor. Justin Chapple shares his secret for the juiciest bird with the crispiest skin.

For this summer salmon salad, Justin Chapple grills salmon, fresh corn, and red onion for a Cobb salad that includes the standard bacon, hard-cooked eggs, juicy tomatoes, and avocado.

Make-ahead poached eggs are key to cooking these Potatoes Benedict for a crowd. Get the tips and recipe for this gluten-free Eggs Benedict.

This easy, fast chocolate mousse gives you rich flavor without having to make a custard for the base or do more than melt chocolate and whip it until creamy.

Justin Chapple’s recipe for Oysters with Yuzu Kosho Mignonette combines citrusy and slightly spicy yuzu kosho with briny oysters on the half shell.

In this sheet-pan turkey recipe, spatchcocking speeds up the turkey’s cooking time, while dry-brining the turkey a day ahead of time is the key to juicy meat.