POSITION oven rack on the lowest level. PREHEAT oven to 425°F. LINE a12-inch pizza pan with Reynolds Wrap^® Aluminum Foil.

Use your fingers to PAT and STRETCH the dough to fill the lined pan. PINCH the edges of the dough to form a rim. SPREAD desired sauce on the dough. TOP with desired toppings - try multiple toppings from the list of suggestions or keep it simple. SPRINKLE with cheese.

BAKE 12 to 15 minutes until cheese is bubbly and rim of crust is browned. SERVE hot!

PREHEAT oven to 420°F. LINE a medium (15x10x1-inch) baking sheet pan with Reynolds Wrap^® Aluminum Foil.

ARRANGE vegetables on foil-lined baking pan in a single layer in the order listed above. PUSH a few vegetables closer to make spaces to PLACE the feta on foil surrounded by vegetables.

SPRINKLE the herbs and seasonings over the vegetables and feta. DRIZZLE olive oil over food.

BAKE 30 to 40 minutes until vegetables are the desired texture and color. BREAK feta apart and STIR to mix with vegetables. Serve hot!

PREHEAT oven to 420°F. LINE a medium (15x10x1-inch) baking sheet pan with Reynolds Wrap^® Non-Stick Aluminum Foil, with the Non-Stick (dull) side facing up.

CUT wings at each joint into 3 pieces; discard the tip section. ADD the remaining 16 pieces to a medium bowl and SPRINKLE wings with BBQ seasoning. TOSS wings to coat with seasoning.

STIR BBQ Sauce and hot pepper sauce together in a 1 or 2-cup glass measuring cup. POUR sauce over wings in bowl. TOSS wings to coat with sauce.

PLACE wings on the lined-baking sheet in a single layer, separating for heat circulation.

BAKE 25 to 30 minutes until wings reach at least 165°F. SERVE hot!

Preheat the oven to 475°F.

Line the roasting pan with Reynolds Wrap^® Heavy Duty Foil, overlapping the foil if needed to ensure the bottom is completely covered.

You can use a roasting pan with a rack, or a large baking sheet with a wire rack. The beef tenderloin needs to be raised above the bottom of the pan to ensure even roasting. 

Remove the beef tenderloin from its packaging and pat it dry with paper towels.

Use a sharp, flexible knife to carefully trim off any silver skin and large, hard pieces of fat that will not render during the roasting process.

Tuck the shorter tail end of the tenderloin underneath the main portion of the tenderloin, creating an even sized log.

Truss the tenderloin, unravel a large piece of kitchen twine from the main roll (don’t cut it yet). Starting at one end, tie the twine around the meat snuggly, creating a knot at the top.

Loop the twine around your hand, then slide the loop under and around the tenderloin, tightening the twine into a knot at the top. Repeat this process over again, snuggling tying the meat into a neat log, spacing the twine about ½-inch to 1-inch apart.

Wrap the twine around the end of the tenderloin and bring to the other side. Measure and cut a long length of twine, about 18-inches. Slide the twine underneath each loop twice, creating a tight knot at the top.

Wrap the twine around the end again, bringing the twine back to the beginning. Tie off the twine and trim off any excess. 

In a small bowl or measuring cup, combine the oil, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper. Whisk everything together until the mixture is uniform.

Place the trussed tenderloin on the prepared roasting pan/rack. Using a pastry brush, apply the spread all over the trussed beef tenderloin.

The tenderloin can be roasted right away; however, if you have the time, refrigerate the seasoned tenderloin overnight for the best results.

Roast the tenderloin uncovered at 475°F until the internal temperature at the thickest part reaches 125°F to 130°F for a medium doneness.

The roasting time will depend on the size of the tenderloin. Smaller tenderloins will take approximately 30 minutes; larger ones will take about 45 minutes. 

Remove the tenderloin from the oven and allow it to rest for about 30 minutes before slicing and serving.

Preparing the Potatoes: 

Line a large baking sheet with Reynolds Wrap^®  Heavy Duty Foil. Peel the potatoes, then cut into small, 1-inch chunks and place onto the pan. 

Drizzle about 1/4 cup of olive oil or avocado oil over the potatoes, then season with salt, pepper, dried thyme, smoked paprika, dried garlic, and dried onion. Toss to coat the potatoes. 

Cover the potatoes tightly with the Reynolds Wrap^®  Heavy Duty Foil. Roast the potatoes at 475°F covered for 20 minutes. Remove the foil and continue to roast until the potatoes are golden brown all over, about 20 additional minutes.

Preparing the Pepper Sauce: 

Place the peppercorns into a mortar and use the pestle to crush the pepper, releasing its aroma. 

Heat a sauté pan over medium heat and add the butter. Once melted, whisk in the flour and cook the mixture 3-4 minutes, until golden brown. 

Gradually pour in the beef broth, whisking it in. Pour in the cognac and add the crushed pepper, thyme, and rosemary. 

Bring the broth up to a simmer and cook over medium heat for about 15 minutes, until the broth is reduced and thickened. 

Remove the sprigs of thyme and rosemary, then pour in the cream. Cook for just a few minutes until the sauce starts to simmer, then remove it and keep it covered.

Serving Suggestion: 

Allow the beef tenderloin to rest for at least 30 minutes before slicing. Use kitchen shears to cut through the kitchen twine and remove it before slicing. 

Use a sharp carving knife to slice the roasted tenderloin into thick slice, about 3/4 inch to 1 inch in thickness. 

Serve the tenderloin with a side of roasted potatoes and spoon a generous amount of the creamy pepper sauce over each serving.

PREHEAT oven to 325°F. Line a roasting pan with Reynolds Wrap^® Heavy Duty Foil, and place quartered onion, smashed garlic, halved celery and herbs in the bottom of the roasting pan. Place the turkey breast side up in the roasting pan.

COMBINE truffle butter, balsamic vinegar, garlic powder and red pepper flakes to make a paste. Rub turkey generously with salt and pepper, then massage the entire bird with softened truffle butter and balsamic vinegar paste until the turkey is fully coated.

LOOSELY tent the turkey with Reynolds Wrap^® Heavy Duty Foil, then place in the oven. Roast the turkey 15 minutes per pound, approximately 2 and a half hours for a 10-pound turkey. Baste the turkey with pan juices twice during the first hour of cooking. Remove foil and add wine to the bottom of the pan for the last hour of cooking.

SHAVE truffles into wide strips while turkey is cooking. Press gold leaf onto each shaving, covering approximately half.

REMOVE turkey from the oven when the thigh reaches a temperature of 175°F. Allow the bird to cool for 20 minutes before generously coating the turkey with edible gold dust.

PLATE the turkey on a bed of fresh herbs with a generous amount of shaved truffles, making sure the gold sides are up, along with any extra bits of gold leaf, and serve.

OPTIONAL: Serve 24k Truffle Turkey with quick cook mushroom risotto and mushroom gravy.