There’s lots of bold flavor in this stuffing, which, though inspired by a classic Italian combination, stills works with everything on the American holiday table.

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.

Even if you are not stuffing a whole turkey, what would Thanksgiving be without stuffing on the side? Here is a simple twist to a traditional bread stuffing, using seeded rye bread and extra caraway seeds, so if...

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

This crispy crust won’t flop over on you, so it’s wonderful for cocktail parties.

Whenever Tony Oltranti’s grandmother she cooked chicken, she saved the livers for this delicious antipasto.

A brunch that beats the end-of-weekend blues: smoked salmon around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.

Onion-rye flatbreads are a delicious cross between focaccia and Jewish pletzel.

Here, Gourmet editors share the ethnic dishes and inventive sides that grace their tables year after year.