A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
Author: Darryl Estrine
Author: Suzanne Goin
Author: Ruth Cousineau
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Author: Joshua McFadden
Author: Diana Yen
Author: Tori Ritchie
Author: Renee Erickson
For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
Author: Anna Posey
Author: Andrew Chase
Author: Wolfgang Puck
Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
Author: Nan Wilson
Author: Diane Rossen Worthington
Author: Tori Ritchie
Author: Alison Roman
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Ignacio Mattos
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron. It is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors.
Author: Yotam Ottolenghi
Author: Ursula Ferrigno
Author: Dawn Perry