Serves 12

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Pastry chef and Ace of Cakes host Duff Goldman crosses the US in search of great sweets for his Food Network show, Su...

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The ...

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this ro...

"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole,...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the m...

"I wanted to make a roast that would have big visual impact," says Jeff Cerciello, chef at Los Angeles's Farmshop res...

This isn’t the kind of stressful soufflé you have to prepare at the last minute and serve immediately. Instead, ...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this tu...

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...