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Serves 8

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Charles Wekselbaum uses his amazing salami as an alternative to the usual pancetta in his silky take on pasta carbona...

This delicious gravy is an excellent make-ahead recipe since it doesn’t require drippings from a roast turkey or chic...

Wheat berries are hearty, chewy and delicious. Here, Nan Kohler creates a terrific make-ahead dish by combining the g...

This supereasy turkey is flavored with ras el hanout, a North African spice blend. The pan juices, flavored by the ci...

Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Slide...

“My mom used to make this pie all the time for picnics when I was growing up,” says F&W's Ben Mims. “Hers consist...

“I love that root vegetables are so rustic,” says chef Marcus Samuelsson about this earthy, Indian-spiced soup. “I ad...

This classic, over-the-top cake first garnered fame in Southern Living magazine in the 1970s and has been a potluck s...

Chef Marcus Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is ta...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Ali Banks created these delectable skewers to showcase exceptional fish. Slideshow: More Salmon Recipes

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. Slideshow:...

Chef and butcher Alex Pope keeps roast turkey moist by stuffing thin slices of pepperoni under the skin. Slideshow: ...

Chef Marcus Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash ...

This creamy, complex-tasting dish from chef Marcus Samuelsson relies on assertive African flavors like berbere (an Et...

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