Author: Lorna Sass
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Author: Ben Sargent
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Author: Anna Stockwell
Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.
Author: Union Square Events
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and...
Author: Alison Roman
Author: Natia Gigani
Author: Sara Foster
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Elvis famously loved peanut butter and banana sandwiches, often with bacon. It was that delicious combo that led to these family-friendly waffles. I think the King would approve!
Author: Audrey Johns
Author: Dave Lieberman
Author: The Epicurious Test Kitchen
Author: Maria Helm Sinskey
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Author: Jeremy Fox
Author: Bon Appétit Test Kitchen
Author: Ellen Brown
Author: Tanya Wenman Steel
Author: Alison Roman
Author: Maggie Ruggiero
Author: Christina Tosi
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: Judith Dern
Author: Shauna Sever
Author: Karin Korvin
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it...
Author: Mindy Fox
Author: Gina Marie Miraglia Eriquez
Author: Annie Rigg
Author: Damon Lee Fowler
Author: Tim Lacey
Author: Gretchen Holt-Witt
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution,...
Author: Sam Worley
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Author: Joan Nathan