Author: Tracey Seaman
Author: Molly Wizenberg
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Marge Perry
Come in from the cold to this warmly spiced hot apple cider.
Author: Janet Taylor McCracken
Author: Julian Teixeira
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations,...
Author: David Lebovitz
Author: Gina Marie Miraglia Eriquez
Author: Moneeka Settles
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can...
Author: Anna Stockwell
Author: Susan Tollefson
Author: Edward Lee
Author: Rose Hammick
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Jamie Geller
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
Author: Alison Roman
These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.
Author: Samah Dada
Author: Soa Davies
Author: Kendall Conrad
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Laura O'Neill
Author: Melanie Barnard
Author: Miriam Chandler
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
Why this spicy caramel popcorn didn't already exist, we have no idea.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Author: Marge Perry