Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Bradley Dickinson
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them...
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
Author: Maggie Ruggiero
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
Author: Kitty Morse
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
An easy Roasted Curried Cauliflower recipe
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
An easy Braised Red Cabbage recipe
Author: Dave Kovner
Author: Zarela Martinez
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Julie Sahni
Author: Karen Stocker
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Melissa Roberts
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Author: Sara Jenkins
Author: Ian Knauer
Author: François Kwaku-Dongo
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
Author: Dora Moel
An easy Braised Fennel recipe