The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: M. J. Adams
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Bruce Aidells
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Jeanne Thiel Kelley
Author: Bruce Aidells
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Jerry Traunfeld
Author: Jeanne Kelley
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Author: Roxanne Russell
Author: Lillian Chou
Author: Suzanne Goin
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
Author: Kay Chun
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
Author: Rose Levy Beranbaum
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani