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Serves 10

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This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, a...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

Chris Cosentino separates the legs from the breast to cook each part perfectly. This method also helps the seasonings...

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles. Slideshow: ...

This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette. Slideshow: Icon...

Harissa adds smoky heat to these silky make-ahead mashed sweet potatoes. Slideshow: Great Sweet Potatoes

In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with...

This reimagined pesto, made with parsley instead of basil, is fast, fresh and delicious. Slideshow: Thanksgiving Gre...

To make this classic French dessert of poached meringues floating on crème anglaise more crowd-friendly, the mer...

This elegant and refreshing dessert layers fresh citrus with toasted pistachios and mint. Slideshow: Thanksgiving Fr...

These cheesy Southwestern-style mashed potatoes have an appealing hint of fresh jalapeño heat. Slideshow: Delic...

This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon. Slideshow: Holiday Mas...

A foolproof and perfect make-ahead dish, the secret to these velvety mashed potatoes is mayonnaise. Slideshow: Holid...

This classic turkey is rubbed with an aromatic shallot-sage butter, then stuffed with a nutty chestnut-apple stuffing...

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.