New Year's Eve

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

Andrew Zimmern’s Kitchen Adventures My childhood summers were spent on the South Fork of Long Island, New York, where...

This classic recipe for gougères is made from choux pastry that's topped with shredded Gruyère cheese. It b...

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack. Slideshow: Fast Hors d’...

Jonathon Sawyer uses his grandmother’s old Griswold cast-iron pan to cook these crispy potato pancakes, which he amps...

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

Bronson Van Wyck chops the lettuce for this salad very finely to become a topping for crunchy, garlicky toasts. He us...

“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother,...

“What’s simpler, more affordable and more universally liked than an egg?” says Tamar Adler. Here, she cooks them with...

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie. Slideshow: Easy Holida...

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature...

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...

Quinoa gives these crisp fried cakes a great chewiness; the cornichon dressing is creamy and piquant. Slideshow: Fan...

The inspiration for this crust was the Italian cheese wafer frico, made by baking or frying shredded cheese until cri...

To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo.

This simple, flavorful beef roast—rubbed with tangy sumac, fresh rosemary and black pepper—is made with chuck eye, a ...

This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck p...

“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with chopped smo...

Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo,...