Author: Elizabeth Quijada
Author: Gina Marie Miraglia Eriquez
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Author: Alice Waters
Author: Cathy Whims
A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.
Author: Anna Stockwell
Author: José Andrés
Author: Jenny Kwak
Author: Deirdre Heekin
The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.
Author: Lois Ellen Frank
Author: Elizabeth Falkner
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Author: Steven Raichlen
Author: Mario Carbone
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Author: Sara Forte
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce,...
Author: Anna Stockwell
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is...
Author: Rachel Allen
Author: Maggie Ruggiero
Author: Robin Schempp
Author: Juana Vázquez-Gómez
Author: Gina Marie Miraglia Eriquez
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Author: Chris Morocco
Author: Andrea Albin
Author: Lori Longbotham
Author: Ani Phyo
Author: Robert Colombi
Author: Bon Appétit Test Kitchen
Author: Mimi Hebert
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
Author: Maggie Ruggiero