Bon Appétit

True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.

This classic stuffing (or any of the stuffings here) is also good made with six cups of cubed cornbread in place of six cups of the pain rustique.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.

A steakhouse take on Thai beef with peppers. Serve with steamed rice.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Roast the wedges with points facing up to brown all sides.

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

Texture and flavor contrasts make for an addictive side dish or starter.

A homespun look meets exotic flavor.