This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Author: Sheila Lukins
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
Author: Lora Zarubin
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Author: Giada De Laurentiis
Author: Nancy Oakes
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
Author: Paula Wolfert
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Floyd Cardoz
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served...
Active time: 20 min Start to finish: 20 min
Author: Ian Knauer
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
Author: Leah Koenig
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just...
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Reyna Simnegar
Author: Ian Knauer
Author: Sara Foster
Author: Jacques Pépin