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
Author: Ruth A. Matson
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Lillian Chou
Author: Suzanne Goin
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
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
Author: Anita Hacker
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
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
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: Bruce Aidells
Begin preparing the cheesecake one day before you plan to serve it.
Author: Nicolaus Balla
Author: Kay Schlozman
Author: Helena Seefranz
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
Author: Meredith Deeds
Author: Paul Grimes
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
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.
Author: Molly McCarty
Author: Ian Knauer
Author: Lorri Lanning
Author: Billie Tumblin
Author: Tarla Thiel