We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
Author: James Oseland
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Dorie Greenspan
Author: Joel Dennis
Author: Ivy Stark
Author: Gina Marie Miraglia Eriquez
Author: Alex Grossman
Author: Susie Fishbein
Author: Alison Roman
Author: Peter Chang
Author: Bon Appétit Test Kitchen
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Bryan Webb
Author: Melissa McClure
Author: Ashley Christensen
Author: Kris Hoogerhyde
Author: José Andrés
Author: Patricia Wells
Author: David Chang
This classic spongecake is thought to have originated with German settlers.
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
Author: Jean Anderson
Author: Deborah Madison
Simply sherry, sugar, and citrus, the Sherry Cobbler is an American-born cocktail by most accounts. Find out how to make this refreshing drink at home.
Author: Talia Baiocchi
Author: Bon Appétit Test Kitchen
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Shelley Wiseman
Author: Maggie Ruggiero
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Jeanne Thiel Kelley