Author: Janet Fletcher
Author: Molly Stevens
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Frank Stitt
Author: Julia Shure
Author: Sheila Jacobs
Author: Susan Herrmann Loomis
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.
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Author: Cathal Armstrong
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some...
Author: Maria Helm Sinskey
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Author: Paul Grimes
Author: Ron Silver
Author: Lindsay McDougal
Author: Tina Miller
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Joan Nathan
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin...
Author: David Tamarkin
Author: Tracey Seaman
Author: Susan Spungen
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy,...
Author: Katherine Sacks
Author: Wolfgang Puck
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Daveena Limonick