Serves 10

This crowd-pleasing pork roast, made from brined, seasoned pork belly, has crisp, crackling skin and tender meat fla...

Chef Jonathon Sawyer’s secret to a successful holiday feast is doing most of his preparation ahead of time, for what ...

This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are...

These shrimp have superb heat from store-bought curry paste and are delightful dipped in the tangy Thai-flavored tart...

Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.Slides...

In 1966, Texas housewife Ella Helfrich won second place in the Pillsbury bake-off with this classic American cake, wh...

When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million ...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup...

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...

Jonathon Sawyer pays homage to what he calls “beautiful greens” in this dish, which he typically makes with edible fl...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a lig...

Aida Mollenkamp loves finding new ways to prepare slightly bitter ingredients, like brussels sprouts. In this salad, ...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...