Cookbook author Cheryl Alters Jamison sears thick bone-in pork chops, builds a cranberry-bourbon pan sauce in the same skillet, and finishes them with a bright pistachio-orange gremolata.

Slow-braised in white wine, herbs, and tomatoes, this traditional chicken from Italy’s Veneto is simple, deeply comforting, and even better the next day.

Chef Roger Li of Umami and The Parlor Dim Sum soaks his Thanksgiving turkey in tangy kimchi and buttermilk, then smothers it in a star anise-scented pho gravy.

Three-time James Beard Award semifinalist Kristin Butterworth of Cork & Crust shares the smoky spruce brine and custardy sage stuffing bread pudding behind her Thanksgiving turkey.

Chef Kevin Hermann brines and smokes a turkey breast, then folds it into fluffy masa with chile-rich salsa roja for a holiday tamale feast that feeds 12.

Six pantry ingredients and your favorite Halloween cookie cutters make crisp olive oil crackers shaped like bats, pumpkins, and ghosts, a savory, kid-friendly alternative to candy.

Carrot witch fingers, cookie-cutter cheese ghosts and bats, and sweet potato pumpkins turn a classic meat-and-cheese board into a healthy Halloween snack spread for all ages.

Creamy bacon-and-scallion deviled eggs get black olive bodies and legs, turning a classic party bite into a creepy-crawly Halloween appetizer kids love to assemble.

Herbed cream cheese, marinara, sweet peppers, and pepperoni bake under string-cheese bandages for a warm, cheesy Halloween party dip that kids can help wrap.