Recipe All-Star

Picture lace-like edges with a pristine, gooey yolk.

Senior editor Kelsey Jane Youngman looks forward to this recipe all year.

From ’90s Bon Appétit, it’s still a staff favorite.

From Gourmet, this recipe has been a reader favorite for decades.

Quickly boiled and simply seasoned, this Taiwanese-style dish goes with a million meals.

Puréeing turkey drippings with roasted onions and garlic creates a low-effort sauce that just happens to be gluten-free.

Stuffed with cream cheese and nuts, this autumnal roll cake is the multi-dimensional holiday dessert pumpkin pie dreams of becoming.

Pressure-cooking mashed potatoes speeds things up and creates a luscious, creamy texture.

And then toss them onto your next bowl of pasta, or your next sheet pan of roasted vegetables.

This make-ahead turkey uses a French technique to keep meat tender, juicy, and ready to serve whenever you need it.

This cheesy potato casserole is a permanent piece of my family’s holiday menu.

Thanksgiving dinner is just better with warm dinner rolls, and this technique lets you do all the work ahead of time.

This Basque cheesecake gets its floral flavor and rich, dark color from honey.

This Midwestern classic deserves a place at your table.

Wrap your fideo seco in a tortilla, top it with a fried egg, or just eat it cold out of the fridge.

This brownie tart swirled with cream cheese and cajeta is easy, shareable, and just the right balance of sweet and tangy.

Kick off your night with this easy, bracing cocktail.

The bakery classic was just waiting to be turned into a shareable, snackable cake.

Instead of trashing your potato peels, fry them in a bit of oil to transform them into a crunchy topping for your next twice-baked-potato casserole.

Thanks to some clever pantry moves, this cozy dinner is ready in no time.