Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
Author: Camille Becerra
Author: Andrea Albin
The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals.
Author: Georgia Downard
Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
Author: Julia Child
Author: Pamela Manovich
Author: Sheila Lukins
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
Author: Rozanne Gold
Author: Trina Hahnemann
Author: Stephanie O'Dea
Recipe for luscious hot chocolate made with semisweet chocolate chips and milk.
Author: Sheila Lukins
Author: Rozanne Gold
Author: Melissa Roberts
Author: Ed Kenny
Author: Stephanie Coon
Author: Christina Tosi
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: April Bloomfield
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this...
Author: Donna Hay
Author: Nick Fauchald
Author: Christina Tosi
This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Author: Nick Kindelsperger
Author: Francois Payard
Author: Nancy Silverton
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
Author: Tamasin Day-Lewis
Author: Chris Morocco
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Author: Natalie Chanin & Butch Anthony
Author: Joan Nathan
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is...
Author: the editors of Martha Stewart Living
Author: Judy Moy