Author: Lindsay McDougal
Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.
Author: Mark Bittman
Author: Nika Standen Hazelton
Author: Danielle Brackett
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Cory Schreiber
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Author: Nicole Hampton
An easy Collard Greens recipe
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Jan Schroeder
Author: Lewis Rossman
Author: Andrea Albin
Author: Deborah Madison
Author: Dorothy Davis
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen