Author: Shaun McCrain
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Susan Tollefson
Author: Melanie Barnard
Author: Ruth Cousineau
Author: Sergio Remolina
Author: Rose Levy Beranbaum
Author: Daisy Martinez
Author: Molly Stevens
Author: Jessica Strand
Author: Mary Karlin
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: Marion Cunningham
Author: Jeff Koehler
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: April Bloomfield
Author: Paul Grimes
Author: Gwyneth Paltrow
Author: Ian Knauer
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: Melissa Roberts
Author: George Kelso
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: Ian Knauer
Author: Sarah Patterson Scott
Author: Paul Grimes
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