These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Author: Claire Saffitz
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts...
Author: Maggie Ruggiero
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...
Author: Julia Turshen
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz