Author: The Epicurious Test Kitchen
Author: Gesine Bullock-Prado
Author: Natia Gigani
Author: Catherine McCord
A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Author: Anna Stockwell
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Author: Molly Wizenberg
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.
Author: Patricia Heaton
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Jill Silverman Hough
Author: Karen Bussen
Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together...
Author: Rocco DiSpirito
Author: Jeffrey Alford
Author: Tom Douglas
Author: Rose Hammick
Author: Alison Roman
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
Author: James Beard
Author: Nava Atlas
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Author: Ian Knauer
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
Author: Alfred Portale
Author: Dave Lieberman
Author: Raquel Pelzel
Author: Jenny Rosenstrach
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Author: Gail Glickman Horwood
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Nava Atlas
Author: Victoria Granof
Crispy Salt-and-Pepper Chicken Skin
Author: Eli Dahlin, Damn the Weather, Seattle, WA
Author: Pamela Manovich
Author: Ruth Cousineau
Author: Nancy Rones