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- Thanksgiving Skillet Pizza
- Schnecken
- Turmeric, Beets, and Cabbage: The All-Star All-Natural Food Dyes
- A Brief History of Food—No Big Deal
- How to Make Pillowy Soft Steamed Buns at Home
- Make a Ton of Impressive Dips With This Simple Formula
- Mango-Lime Curd
- Spicy Wet Walnuts with Chile, Orange, and Star Anise
- Coq au Vin with Cocoa Powder
- Nutella–Brown Butter Crispies
- Lamb Shanks with Pomegranate and Walnuts
- Beet-Cured Salmon
- Cran Royale
- Golden Potato Cake
- Grapefruit-Vanilla Shortbread
- Cold Sesame Noodles With Broccoli and Kale
- Cheese Fondue with Beer and Bourbon
- Chocolate-Peppermint Fudge
- Grated Carrot Salad With Citrus and Pistachios
- Potato Blinis
- Shallot Tarte Tatin
- Lobster Fra Diavolo
- Spicy-Tamarind-and-Honey-Glazed Spiral Ham
- Duck Two Ways with Clementine-Fig Relish
- Hazelnut and Buckwheat Financiers with Figs
- Under-the-Mistletoe Punch
- Reverse Sear Rib-Eye Roast With Fennel and Rosemary
- Broccoli and Cheese Quiche
- Chocolate-Covered Marshmallow Cookies
- Cheesy Sesame Phyllo Bites
- Braised Chicken Thighs With Squash and Mustard Greens
- Free-Form Chocolate Candies
- Root Vegetable Zoodle Soup with Bacon and Basil Oil
- Navy Bean and Escarole Stew with Feta and Olives
- Winter Salad with Brussels Sprouts and Citrus
- Salted Black Licorice Caramels
- Fruity Rum Bundt Cake
- Black-and-White Halvah
- Boozy Grapefruit-Pomegranate Gummy Candies
- Cabbage Blue Food Dye
- Chocolate Blackout Cookies
- Sparkling Julep
- Turmeric Yellow Food Dye
- Beet Red Food Dye
- Pico de Gallo Verde
- Cinnamon Sugar–Topped Cardamom Tea Cakes
- Rib Eye au Poivre
- Garlicky Yogurt Dip with Herb Jam and Toasted Almonds
- Build a Spritz
- Escargot with Garlic-Parsley Butter
- Garlic Soup with Potatoes and Poached Eggs
- Green Shakshuka
- Baked Three-Cheese Onion Dip With Chive and Peperoncini
- Green Curry Pork Tenderloin
- Inside a 6-Course Oaxacan Dinner with Entirely Sustainable Ingredients