Chop Chop Salad

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.

Author: Julie Mayfield

Peameal Bacon

Author: Fredéric Morin

Texas Rubbed and Brined Pork Chops

Author: Elizabeth Karmel

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...

Smoked Salmon Pizza

Author: Wolfgang Puck

Pickled Corn

Author: Andrea Reusing

Cuban Grilled Pork (Lechon Asado)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Author: Lourdes Castro

Darned Good Boneless Short Ribs

Author: Fred Thompson

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Red Beans and Rice

Author: Douglas Rodriguez

Apple Bundt Cake

Author: Amanda Denton

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Cranberry Sauce

Easy Cranberry Sauce

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Frisée Salad with Lardons and Poached Eggs

The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.

Ceviche de Pescado

Author: Copeland Marks

Texas Slaw

Author: Rebecca Poynor-Burns

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Grapefruit Brûlée

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

Author: Bon Appétit Test Kitchen

Sesame Scallion Chicken Salad

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form...

Author: Christina Chaey

Roast Sirloin of Beef

Author: Fergus Henderson

Chocolate Glaze

Author: Rick Rodgers

Healthy Blueberry and Banana Muffins

Author: Marielle Ainsworth

Cinnamon Raisin Biscotti

Author: Tony DiSalvo

Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this...

Author: Carla Snyder

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

Author: Mario Batali