Author: Elsie Wollaston
Author: Toni Oltranti
Author: Helen Yard
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Sheila Lukins
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Author: Nick Korbee
Author: Gabrielle Hamilton
Author: Ronald Bruno
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously...
Author: Ruth Cousineau
This classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
Author: Toba Garrett
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Author: Claire Saffitz
Combine bacon, soft-boiled eggs, and cheese in one dish with this delicious and pretty casserole. An added perk: the casserole can easily be assembled...
Author: Katherine Sacks
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests...
Author: Gina Marie Miraglia Eriquez
Author: Sara Moulton
Author: Alison Roman
Author: Lisa Zwirn
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in...
Author: David Tamarkin
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer...
Author: Bill Clark
Author: Alice Medrich
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Author: Patricia Wells
Author: Maria Helm Sinskey
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked...
Author: Anna Stockwell
Author: Diane Rossen Worthington
Author: Susan Herrmann Loomis
Author: Mary Cech
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Author: Gina Marie Miraglia Eriquez