Author: Anita Hacker
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Author: Claire Saffitz
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Author: Joanna Gaines
Author: Ruth A. Matson
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy...
Author: Anna Stockwell
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Bruce Aidells
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Meredith Deeds
Author: Helena Seefranz
Author: Nicolaus Balla
Begin preparing the cheesecake one day before you plan to serve it.
Author: Kay Schlozman
Author: Tarla Thiel
Author: Ian Knauer
Author: Molly McCarty
A quick and easy Sour Cream Apple Pie recipe
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz