Author: Bill Brett
Author: Sal Passalacqua
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Author: Melissa Clark
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
Author: Tina Miller
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Author: Sharon Ryan
Author: Bon Appétit Test Kitchen
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better...
Author: Claire Saffitz
Author: Jane Bronk-Gorman
Author: Ann Boulard
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Devora Disner
Author: Susan H. Eastridge
Author: Robin Levy Goetz
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.
Author: Claire Saffitz
Author: Kay Schlozman
Author: Gail Conde