Author: Ian Knauer
Author: Lorri Lanning
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon,...
Author: Julia Turshen
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Author: Claire Saffitz
Author: Andrej A. Fritz
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable...
Author: Rochelle Palermo
Author: Meredith Deeds
Author: Cat Cora
Swedish meatballs that are enhanced with dill and served with a rich cream sauce.
Author: Land O'Lakes
Author: Jennifer Iserloh
Author: Dai Due, Austin, TX
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...
Author: Molly Baz
Author: Lauren Diamond
Author: Douglas Rodriguez
Author: Janet McCracken
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried...
Author: Tara O'Brady
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you...
Author: Chris Morocco
Author: Michael Noble
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...
Author: Rhoda Boone