Bon Appétit

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

This recipe calls for red currant jelly, but you can use any kind of jelly you like.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

These thick slices of toast, slathered with cinnamon butter and topped with fruit, might just become your new favorite weekend morning indulgence.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

This classic, creamy soup is brightened with fresh ginger.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

You're familiar with French dip, of course. This is pho dip! In a stroke of holiday genius, you'll use the turkey carcass to make an aromatic broth.

The fastest way to turn turkey into breakfast: eat it on French toast.

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.