Bon Appétit

Stuffing salad still counts as salad, right?

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

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.

This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

This pecan-studded chocolate spice-cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.