Bon Appétit

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Once you make a rich, fragrant broth like this one you’ll never go back to the packaged stuff.

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table. Besides, we're not encouraging you to make just any old Bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Fresh Dill Cucumbers with Lemon

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.