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Frozen Chocolate Dipped Bananas with Peanut Brittle

Author: Gina Marie Miraglia Eriquez

Hardy Greens With Lemon Garlic Vinaigrette

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Author: Natalie Chanin & Butch Anthony

Chicken Bolognese with Crispy Oregano

Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

Author: Donna Hay

Five Minute Marzipan

Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of...

Author: Liz Gutman

Honey Glazed Carrots with Carrot Top Gremolata

Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...

Author: Mindy Fox

Chocolate Ice Cream Cookie Sandwiches

Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.

Author: Claire Saffitz

Scrambled Egg Pasta

Author: Victoria Granof

Caramel Pear Butter

Author: Jill Silverman Hough

Braised Turkey Legs

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.

Author: Alison Roman

Grilled Corn on the Cob with Salt and Pepper Butter

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Author: Anna Stockwell

Chicken Francaise

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Strawberry and Rhubarb Crumble

Author: Tamasin Day-Lewis

Giant Vanilla Donut Cake

There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't...

Author: Vicky Graham

Benedictine Sandwiches

Author: Catherine McCord

Coriander Chicken Thighs with Miso Glazed Root Vegetables

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 greens. If you can’t find beets or turnips...

Author: Rhoda Boone

Sweet Balsamic Glazed Chicken

Author: Catherine McCord

Vegan Chili

Author: Tracey Medeiros

Pineapple Upside Down Pumpkin Gingerbread

Author: Selma Brown Morrow

All Occasion Downy Yellow Butter Cake

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...

Author: Rose Levy Beranbaum

Oregon Griddle Cakes

Author: Jan Gassner

Fresh Peach and Gingercream Shortcakes

Author: Bon Appétit Test Kitchen

Cinnamon Oatmeal Pancakes

Author: Kelsey Bunker

Sheet Pan Crispy Fish Tacos with Chili Roasted Corn

Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.

Author: Rhoda Boone

Blistered Green Beans With Tomato Almond Pesto

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Author: Chris Morocco

Chipotle Chicken Tacos with Potatoes and Guacamole

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...

Teriyaki Fried Rice

Author: Katie Sullivan Morford

Tomato and Bread Soup

Author: Barbara Kafka

Turkey Spinach Sliders

Author: Sue Li

Meatballs and Noodle Soup (Almondigas)

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

Author: Liza Agbanlog