Recipes & Food

Maybe they should change their name to California Salad Kitchen? You might think so after trying this copycat recipe.

In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work) Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve

One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey Her secrets Idaho potatoes, peeled and boiled until fork-tender

Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.

Before the turkey, mashed potatoes and stuffing, come the Thanksgiving appetizers. Check out our favorite recipes below and discover more ideas in our Thanksgiving recipes collection.

Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits

Roasted with high heat, then simmered, pureed until silky-smooth, and topped with a curry cream, this soup is perfect for the cold months and your holiday table.

Want to try your hand at creating a homemade hot sauce that tastes like Cholula®? This basic recipe, including vinegar, dried peppers, and salt, is for you!

HOMEMADE CHOLULA HOT SAUCE RECIPE   I played around with ingredients for a weekend and got a homemade hot sauce to taste EXACTLY like Cholula. Its so close I am having trouble telling the...

Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich, nutty sauce and well-balanced sweetness from coconut cream and panang curry paste. While it's traditionally made with beef, this plant-based version swaps in winter squash, such as kabocha, transforming the dish into a comforting autumn meal or side dish.

An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a creamy, tangy dressing, our version employs a simple step that sets it apart and makes it even more special.

Fresh tomato soup is a treat best enjoyed with juicy, end-of-season tomatoes, but this versatile recipe is delicious all year long Both the shallots and tomatoes are caramelized along with tomato paste, which gives the soup deeper flavor Take your time and let the tomatoes reduce, because the more they caramelize, the more delicious the soup will be

This tomato soup recipe elevates the beloved classic with the use of brown butter and protein-packed lentils, which make this soup even more satiating than other versions The nutty brown butter brings depth and highlights the sweetness of the tomatoes The milk solids present in the butter caramelize as the butter cooks, resulting in its characteristic taste

The caramel sauce does double duty in this warm, comforting crisp First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking

Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.

This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden

This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey The recipe takes every step to maximize moisture and flavor, so no dry poultry arrives at your table, holiday or otherwise: Start with bone-in, skin-on chicken legs, submerge the pieces in a brine for at least 24 hours, fry low and slow to allow all the fat and connective tissue to render and finally, shower over a boxed stuffing-inspired seasoning As an optional touch, dredge the chicken pieces in Italian 00 flour instead of all-purpose — its ultra-fine texture makes the crust simultaneously extra crispy and less greasy.

Esquites are a Mexican antojito, or snack, sold in local markets and by street vendors across Mexico and the United States Corn is typically cooked with an herb called epazote, onion and chiles and is served in cups or corn husks and topped with mayonnaise, dried chiles, queso and lime Here, esquites amps up the corn flavor of a southern-style cornbread stuffing

Bhel puri — a type of chaat made with puffed rice, chutneys and various toppings — is the ultimate entertaining dish, whether you are hosting or bringing a dish to a potluck Most of it can be prepared in advance, leaving mostly the assembly which allows you to really put on a show for your guests You can make a good chaat with store-bought chutneys and bhel mix

These flaky, fluffy biscuits have a surprise ingredient: pickles Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book

Pickle biscuits, sour cream pound cake, esquites stuffing and more new recipes we think you’ll adore, too.

Harissa is a versatile condiment that can be used to add a punch of spice to anything. This version is made with dried chiles and can be used as a spice rub or hydrated with water for a paste that's ready to stir into dressings, sauces, and more. This is a stripped-down, entry-level harissa, that can be jazzed up with other spices or aromatics such as garlic, citrus zest, or even saffron.

Here’s how to make a couple entry-level harissas. Although they’re perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy or mild, studded with mix-ins or heady with spices.

Make Hokkaido style milk bread rolls with this simple recipe. These milk bread rolls are super soft, airy, moist, and slightly sweet. They’re very easy to put together and hold up well when made ahead. They’re perfect for your holiday dinner party and simple enough to make as an everyday recipe.

This smoked turkey breast recipe requires just a handful of ingredients and a mere 20 minutes of hands-on time—a simple brine and your grill do the rest of the work, infusing your bird with incredible smoky flavor.

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort This one does no such thing The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature as it roasts will

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy But most people are delighted by any homemade macaroni and cheese It is light years ahead of the boxed versions

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side