Author: Rick Rodgers
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Author: Caroline Randall Williams
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes...
Author: Adina Steiman
Author: Marion Treffeisen
Author: Jill O'Connor
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Author: Gabriela Cámara
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Lisa Chernick
Author: Melissa Roberts
Alsatian Cheese Tart
Author: Ruth A. Matson
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice,...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Author: Claire Saffitz
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Maggie Ruggiero
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Author: Joanna Gaines
Author: Sally Gilmour
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
Author: Anita Hacker