Author: Lillian Chou
Author: Ian Knauer
Author: Larraine Perri
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: Lora Zarubin
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Author: Larraine Perri
Author: Ruth Cousineau
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
Author: Francois Payard
Author: Gina Marie Miraglia Eriquez
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Lora Zarubin
Author: Sara Bonisteel
Author: Gabrielle Hamilton
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Jeanne Thiel Kelley
Author: Janet Taylor McCracken
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Ross Dobson
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Rose Pascale
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Author: Kendra Vizcaino
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Tori Ritchie
Author: Ivy Manning
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell