Author: James Beard
Author: Susan Spungen
Author: Cathal Armstrong
Author: Adam Sappington
Author: Steven Raichlen
It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
Author: Janet McCracken
Author: Rick Rodgers
Author: Karen DeMasco
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Author: Johnny Hernandez
Author: Georgia Downard
Author: Jeanne Thiel Kelley
Author: Amanda Denton
Author: Rochelle Palermo
Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Author: Chris Morocco
Author: Melissa Roberts
Author: Lori Longbotham
Author: Alice Medrich
Author: Ming Tsai
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Molly Stevens
Author: Jill Dupleix
Author: Carolyn Beth Weil
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
Author: Steven Raichlen
Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.
Author: Donna Hay
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay
Author: B. Smith
Author: Nancy Silverton
A fry-up is great when friends are staying over-simply multiply the ingredients given below by however many people you are feeding.
Author: Rachel Allen