Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.
Author: Kendra Vaculin
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...
Author: Anna Stockwell
Author: Rick Rodgers
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
Author: Ina Garten
Author: Paul Grimes
Author: Lorri Lanning
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
Author: Rhoda Boone
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Author: Reily Foods
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more...
Author: Rhoda Boone
Author: Melissa Hamilton
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Serve this flavorful sauce over cooked chicken breasts or fish.
Author: Land O'Lakes
Author: Irma S. Rombauer
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Maggie Ruggiero
Author: Andrea Albin
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.
Author: Melissa Roberts
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Author: Land O'Lakes
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Fred Thompson
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Snowball cookies are a favorite Christmas cookie recipe, but these pecan-filled cookies are scrumptious all year round.
Author: Land O'Lakes
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Author: Melissa Roberts
Author: Andrea Albin
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Cory Schreiber
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Author: Tom Fitzmorris
Author: Gina Marie Miraglia Eriquez
Author: Gordon Hamersley
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen