Author: Lillian Chou
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Sergio Remolina
Author: Melanie Barnard
Author: Susan Tollefson
Author: April Bloomfield
Author: Rose Levy Beranbaum
Author: Paul Grimes
Author: Jessica Strand
Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Get this iconic recipe from Milk Bar chef Christina Tosi.
Author: Christina Tosi
Author: Marion Cunningham
Author: Sarah Patterson Scott
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Author: Steven Satterfield
Author: Ruth Cousineau
Author: Gwyneth Paltrow
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
Author: Molly Stevens
These mushrooms make a wonderful side dish for just about anything.
This hot chocolate mix is made with a blend of chocolate and cocoa powder for a rich, decadent flavor and creamy texture. For an even more luscious mug, use equal parts heavy cream and whole milk.
Author: Katherine Sacks
Author: Melissa Roberts
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Ian Knauer
Author: Jeff Koehler
Author: Melissa Kelly
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
Author: Shelley Wiseman
Author: Moneeka Settles