The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.
Author: Susan Spungen
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Jasper White
Author: Kate Fogarty
Author: Martin Picard
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Author: The Epicurious Editors
Author: Tori Ritchie
Author: Dave Kovner
Author: Maggie Glezer
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Author: Matthew Moran
Author: Rosemary Leicht
Author: Jessica Harlan
Author: Liza Jernow
Author: Edna Lewis
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
Author: Dorie Greenspan
Author: Joe Truex
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Author: Diana Shaw
Author: Jayne Cohen
Author: Claire Saffitz
Author: Jenny Kwak
Author: René Redzepi
Author: Melissa Roberts
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian...
Author: Colin Cowie
Author: Catherine McCord