Author: Katy Sparks
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Author: James Peterson
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Elizabeth Karmel
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Author: John Jones
Author: Barbara Wichman Nowak
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Sally Gilmour
An easy French Vinaigrette recipe
Author: Jill Silverman Hough
Author: Anna Stockwell
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen