This recipe uses the base "French's Green Bean Casserole" with a few little additions from me which according to my friends makes this the best Green Bean Casserole ever! They never knew that this was...
Author: Sunday
Author: Bruce Aidells
Author: Susan Herrmann Loomis
Author: Lillian Chou
Preparing for the Super Bowl? Think bread bowl. This spinach dip is housed in a hollowed-out loaf of bread. Choose pumpernickel or sourdough and have other items for dipping on hand-those bread bites go...
Author: Melinda Anderson
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Roy Finamore
Author: Deborah Madison
Author: Gina Marie Miraglia Eriquez
Author: Joanne Weir
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.
Author: Anna Posey
Author: James Beard
Author: Michael Anthony
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Author: Chris Morocco