Author: Ian Knauer
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
Author: Anna Stockwell
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of...
Author: Liz Gutman
Author: Catherine McCord
Author: Gale Gand
Author: Ian Knauer
Author: Sarah Magid
Author: Rozanne Gold
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Judy Rodgers
Author: Aviva Goldfarb
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Matt Lewis
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Bruce Aidells
Author: Amy Finley
Author: Shelley Wiseman
Author: Jeanne Thiel Kelley
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Author: Rebekah Peppler
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Author: Stephan Pyles
Author: Cory Schreiber
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Nancy Rosenberg Engel