Bon Appétit

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

You'll never be tempted to buy packaged again.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Satisfying nut medleys taste better when they're not dumped straight from the "deluxe assortment" can.

This old-school, rectangular pizza bakes right in a sheet tray. The flavorful, doughy crust is thicker than the more standard thin-crusted Neapolitan-style pies.

Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.

Relax into Friday night with a honey-sweetened gin, Aperol, and Champagne cocktail.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

For a beautiful, almost bone-white soup, don't let the leeks and onion take on any color as they soften.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

A good fritto misto crust is light and crunchy (thanks, cornstarch!). If the batter thickens as you work, thin it with a bit of soda water as needed.