Splitting lobsters in half makes them easier to grill-and eat.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Valerie Gordon
Author: Sheila Lukins
Author: María Del Mar Sacasa
Author: Jill Silverman Hough
Author: Nancy Silverton
Author: Anna Hampton
This vegetarian Thanksgiving main course-an homage to turducken-is an eggplant- and zucchini-filled butternut squash with a cheesy mushroom stuffing.
Author: Katherine Sacks
Author: Francois Payard
Author: Alison Roman
Author: Flo Braker
Author: Stephanie Coon
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
Recipe for luscious hot chocolate made with semisweet chocolate chips and milk.
Author: Sheila Lukins
Author: Pamela Manovich
Author: Candice Kumai
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
Author: Andrea Albin
Author: Christina Tosi
Author: Christina Tosi
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this...
Author: Donna Hay
Author: Candice Kumai
Author: Bakerella
Author: Sarah Patterson Scott
Author: Rozanne Gold
Author: Tamasin Day-Lewis
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Author: Natalie Chanin & Butch Anthony
Author: Julia Turshen
Author: Lillian Chou
Author: Judy Moy