Bon Appétit

How do you take gnocchi to the next level? Bake them in cream and melty gorgonzola cheese, of course.

You'll want crusty bread for sopping up this San Francisco fish stew.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Whether you're serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

Fork-tender and served in a spicy sauce, this is a perfect dish for those who've never cooked rabbit before. The tomato-based sauce is fantastic over everything from egg noodles to roasted potatoes or creamy polenta.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.

When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.

Fry up this German classic tonight. A squeeze of lemon juice over the top brightens up the thin, crispy cutlets.

Drizzle this fragrant honey over your favorite cheese, or use it as a condiment on prosciutto panini.

Pack this stunning beef roast with a savory stuffing. It helps keep the meat juicy and makes a fine accompaniment on the plate.

To keep the rolled dough's cylindrical shape, chill or freeze it inside empty cardboard paper-towel tubes.

Spread this creamy, smoky spread on toasted pumpernickel, flatbread, or bagel chips.

Go festive with this floral, slightly fizzy punch, replete with decorative ice mold.

In this soup, store-bought broth gets depth from ginger and spices.

Upgrade the old-school party staple with this colorful 2011 mix. It can be made up to 1 week ahead.

Press this festive and chewy nougat between 2 sheets of edible rice paper to create a polished look.

This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.