We love all our recipes, but these top 20 earned spectacular praise from our test kitchens
This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
Recipe: Spicy Chicken Posole with Avocado and Lime
This colorful salad made of late-spring produce is the perfect opener to a healthy meal.
Recipe: Cherry Tomato and Asparagus Salad
All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're
pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.
Recipe: Grilled Chicken Pita Salad
Pumpkin tacos are easy appetizers to prepare, but offer complex flavors. Guests can assemble their own, adding toasted chiles,
slaw, and pumpkin seeds.
Recipe: Pumpkin Tacos
Sweet potatoes are naturally silky textured yet low in fat. They’re also a great source of betacarotene and fiber. Scoop it
with baby bok choy, separated into leaves.
Recipe: Miso, Sesame, and Sweet Potato Dip
Chopped kalamata olives, capers, and a splash of white balsamic vinegar add Mediterranean flavor to liven up this classic
Recipe: Mediterranean Deviled Eggs
Warm and crispy veggie fritters accompanied by a crisp seasonal salad makes for a lovely autumn appetizer.
Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad
Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers
with a beer with balanced malt and hops like Saigon Export.
Recipe: Korean Kimchi Burgers
Turn French toast into food-on-a-stick. It takes just three tricks for perfect results: Use day-old bread, cut each bread
cube to include some crust, and soak the skewers.
Recipe: Grilled French Toast Kebabs
Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
Recipe: Bengali Five-Spice Roasted Chicken and Vegetables
Recipe editor Amy Machnak makes this rustic Italian dish when friends come over to watch Nip/Tuck. “It has a wow factor when you serve it with a bottle of Pinot Grigio.”
Recipe: Stuffed Chicken with Rosemary Polenta
Think of this as a fresher, green-herb-laced version of the French classic. Serve with a crusty baguette for dunking.
Recipe: White Wine Coq Au Vin
“Serve this curry with basmati rice, some plain yogurt, and a chopped cucumber–red onion salad―which you can make while the
chicken cooks,” says food editor Margo True.
Recipe: North Indian-style Spinach Chicken
We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic
all-potato version (use 5 large potatoes, about 31/2 lbs. total, in place of the celery root and parsnips).
Recipe: Root Vegetable Gratin
These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.
Recipe: Sugared Chocolate Beignets
Sweet citrus brightens up this light dessert.
Recipe: Tangerine Olive Oil Cake
Instead of chopping fruit, we cut it into long, easy-to-pick-up pieces. Serve the extra fruit as a side salad or save for
breakfast the next day.
Recipe: Fruit Cocktail with Margarita Dressing
This cake starts out tasting like citrus and sweet spices, then builds to a gentle pepper glow if the quatre épices is made
with white pepper, or a good kick if it’s based on black pepper.
Recipe: French Four-Spice Cake with Browned Butter Spice Frosting
Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as
Recipe: Chocolate Hazelnut Brownies
In these luscious Key lime pies (pictured at center bottom), we use Mexican limes (the West Coast name for Key limes).
Recipe: Long Beach Lime Pies