Bon Appétit

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

This bread is also perfect with chili.

Toast the cornbread for a nice crisp texture.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

This dish is only as good as the crab it's made with; buy the freshest you can find.

Swap in veggie stock and make all your vegetarian relations happy.

Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.