Bon Appétit

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

This reader requested recipe is from the April 2003 issue (pictured above).

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.