Rhoda Boone

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

The longer you cook this nourishing broth, the more savory and concentrated it will become.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

If you want to make any holiday cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

The warming spices of chai flavor this fruity smoothie.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.