Author: Idelle Levey
Author: Tony Rosenfeld
Author: Sondra Wilson
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
Author: Sabrina Henderson
Author: Kristine Kidd
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Author: Penny LeBlanc
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Ira Freehof
Author: Paul Grimes
Author: Melissa Clark
Author: Rick Rodgers
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Brother Victor-Antoine d'Avila-Latourrette
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Author: Joanie Moscoe
Author: Marge Perry
Author: Michael Lomonaco
This Thanksgiving mac and cheese recipe from chef Erick Williams is silky and creamy throughout, with (almost) no crispy bits. Serve it as a side dish!
Author: Erick Williams
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday...
Author: Jonathan Melendez
Author: Donna Spivey