Author: Lillian Chou
Author: Paula Zsiray
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate swirls-even if you don't like white chocolate,...
Author: Deb Perelman
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Author: Claire Saffitz
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
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
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
Author: Rick Bayless
Author: Janet hite
Author: Suzanne Goin
Author: Geraldine Ferraro
Author: Gale Gand
Author: Carole Bloom
Author: Joyce Carol Oates
Author: Bon Appétit Test Kitchen
Author: Gil Marks
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.
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
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
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
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