Author: Jessica Harlan
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted...
Author: Anna Stockwell
Use a Bundt pan or any other decorative ten-cup fluted pan.
Author: Krystina Castella
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Author: Ochre Bakery, Detroit, MI
Author: Farid Zadi
Author: Katie Brown
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Adeena Sussman
Author: Jennifer Iserloh
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer.
Author: Kendra Vaculin
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Erika Lenkert
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Andrea Slonecker
Author: Melissa Clark
Author: Jean Georges Vongerichten
Author: Eleni Theos Stelter
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Author: Michael Psilakis
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Bruce Weinstein
Author: Rochelle Palermo
Author: Einat Admony
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Author: Lillian Chou
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Sara Kate Gillingham-Ryan
Author: Lillian Chou
Author: Andrea Albin