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Roasted Brussels Sprouts with Warm Honey Glaze

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...

Author: Molly Baz

Cream of Asparagus Soup (Crème d'asperges)

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Peach Galette

Author: Marcy Masumoto

Basic Muffins

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...

Author: Marion Cunningham

Roasted Potatoes with Garlic, Lemon, and Oregano

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Author: Aglaia Kremezi

Key Lime Pie

This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

"Simple Is Best" Dressing

Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Author: Victoria Granof

Crème Anglaise

An easy Crème Anglaise recipe.

Peameal Bacon

Author: Fredéric Morin

Butter Pie Crust

Butter Pie Crust

Baked Salmon with Mustard Dill Sauce

An easy Baked Salmon with Mustard-Dill Sauce recipe

Author: Deb Sokol

Cranberry Jam

An easy Cranberry Jam recipe

Mashed Sweet Potatoes With Brown Sugar and Pecans

This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Farmhouse Herbed Stuffing

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Author: Rick Rodgers

Yaka Mein

Author: Cynthia LeJeune Nobles

Homemade Cheese Spread with Garlic and Herbs

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Author: Rhoda Boone

Basic Clafoutis

Author: John Besh

True Texas Chili

Author: Stanley Lobel

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...

Blueberry Crumble Pie

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Author: Melissa Roberts

Italian Sausage and Bread Stuffing

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Author: Gina Marie Miraglia Eriquez

My Favorite Simple Roast Chicken

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Author: Thomas Keller

Braised Beef Short Ribs

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...

Author: Walter Manzke

Nonna's Biscotti

Author: Toni Oltranti

Old Fashioned Raspberry Jam

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Author: Eleanor Topp

Seafood Paella

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Author: Claudia Roden

Layered Apple Pie With Phyllo Crust

It's all about the layers and ruffles in this dramatic seasonal pie.

Author: Anna Stockwell

Quinoa Tabbouleh

Author: Bon Appétit Test Kitchen

Carolina Cole Slaw

An easy Carolina Cole Slaw recipe

Author: Caroline Belk

Carrot Soup with Ginger and Lemon

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

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...

Roasted Potatoes and Shallots

Author: Ruth Cousineau

Mussels with Garlic Butter

For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Classic Sole Meunière

Author: Molly Wizenberg

Almond Cake

Author: Claudia Roden

Haricots Verts (Thin French Green Beans) with Herb Butter

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing...

Author: Melissa Roberts

Grilled Cuban Sandwich (Sandwich Cubano)

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...

Author: Lourdes Castro

Slow Baked Salmon with Lemon and Thyme

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...

Author: Bon Appétit Test Kitchen

Honey Glazed Roasted Carrots and Parsnips

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Corn Maque Choux

Author: Bruce Aidells