Bon Appétit

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Classic recipe. Superior flavor. Flawless brunch.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

Prepared green curry paste gives this simple, dinner party–worthy dish tons of complex flavor in very little time.

Breakfast casserole with bacon, loaded with eggs, cheese and bacon, and finished off with an avocado and tomato topping.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

Cauliflower rice with peas, carrots, green onion, and cilantro.