Author: Karen Busen
Author: Bruce Aidells
Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.
Author: Rhoda Boone
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Jasper White
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Jill Silverman Hough
Author: Gina Marie Miraglia Eriquez
Easter or Christmas ham, basted with orange glaze, and made with a tasty honey-mustard sauce.
Author: Land O'Lakes
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Chris Schlesinger
Author: Cynthia Nims
Corned beef is timeless and deserves a spot at the table, not just on St. Paddy's Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.
Author: Hugh Acheson
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Ian Knauer
Author: Sara Kate Gillingham-Ryan
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz