Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
Author: Jenny Rosenstrach
Author: Sharon Bowers
Author: Paul Grimes
Author: Victoria Granof
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Raji Jallepalli
Author: Anton Mosimann
Author: Mona Talbott
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Pam Norby
Author: Karen Bussen
Author: Ruth Cousineau
Author: Aglaia Kremezi
Author: Amy Finley
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Frank Stitt
Author: Richard Blais
Author: Beth Hillson
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.
Author: Melissa Clark
Author: Susie Campbell
Author: Sara Dickerman
Author: Sondra Glucksman