Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby.

Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust.

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up.

Sweet Potato–Star Anise Soup with Ginger Cream

Warming sweet potato laced with ginger and star anise.

Rabanada (Brazilian-Style French Toast)

Crispy and sweet like a churro, with the custardy interior of French toast.

CHOW's Intense Brownies

Chewy, cakey, fudgy – a recipe for chocoholics.

Mushroom and Fennel Bread Pudding

Loaded with herbs and pecorino.

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner.

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate.

Withstand Bland

Is it wrong to ask your hostess to pass the salt?

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

What's the Difference Between Baking Soda and Baking Powder?

Two mysterious white powders.

The Big Cheese

The origins of your favorite food idioms.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...