This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Selma Hurwitz
Author: Tracey Medeiros
Poach eggs before you head to bed and you'll have a quick breakfast on hand in the morning.
Author: Chris Morocco
Author: Gayle Gardner
Author: Elinor Klivans
Author: Abigail Johnson Dodge
Author: Tracey Seaman
Author: Dede Wilson
You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Author: Mary Bergin
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Author: Patricia Wells
Author: Lauren Chattman
Author: Kathy Specht
Author: Dorothy Lee
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made...
Author: Kelly Fields
Author: Lara Ferroni
Author: Miriyam Glazer
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Author: Victoria Granof
Author: Dede Wilson
Author: Carolyn Beth Weil
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Alison Roman