Honey mustard provides a sweet tang to this favorite sandwich of ham and American cheese.
Author: Land O'Lakes
Author: Doris Schechter
Author: Bill Granger
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Baija Lafridi
This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.
Author: Jean Georges Vongerichten
Author: Bon Appétit Test Kitchen
These coconut- and oat-studded bites come together in just one bowl (no food processor required!). Keep them on hand for a healthy morning or afternoon pick-me-up or a satisfying after-school snack. If...
Author: Rhoda Boone
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
Author: Krystina Castella
Chicken, veggies, Marsala wine and mozzarella come together to make a delicious, savory casserole. Sometimes I leave the cheese off and put out a bowl, so it can be added as needed. If you're planning...
Author: Angie
Author: Melissa Clark
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Author: Andrea Slonecker
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
Author: Eleni Theos Stelter
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted...
Author: Anna Stockwell
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Melissa Perello
Author: Melissa Clark
Author: Sara Kate Gillingham-Ryan
Author: Ashley English
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer.
Author: Kendra Vaculin
Author: Erika Lenkert
Author: Diana Yen
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs....
Author: Einat Admony
Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Author: Chloe, Olivia, and Nicholas Tsakiris