Christopher Testani

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

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

This holiday dessert will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table, guaranteed.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

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

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.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Who needs cranberries when you can have pomegranate sorbet?

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.