Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
Author: Miroslav Uskokovic
Author: The Epicurious Test Kitchen
There's much to love about this dish, starting with layers of perfectly cooked squash intermingled with an irresistible herb-kissed cream cheese sauce....
Author: Keto-Mojo
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
Author: Ian Knauer
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Bon Appétit Test Kitchen
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...
Author: Rhoda Boone
Author: Rocco Lugrine
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Gina M. Sarti
Author: Lori Longbotham
Author: Lisa Zwirn
Author: Bruce Aidells
Author: Terezinha de Melo
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Author: Molly Baz
Author: Chad Colby
Author: Calvin Harris
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show...
Author: Susan Spungen
Author: Kemp Minifie
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted...
Author: Katherine Sacks
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Author: Julia Turshen
Author: Melissa Roberts
Why this spicy caramel popcorn didn't already exist, we have no idea.
Author: Claire Saffitz
Author: Tori Ritchie
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Jeanne Thiel Kelley
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to...
Author: Molly Baz