We know children and adults alike will get a big kick out of the edible potato "scales" that top these individual slabs of salmon. Arranging the scales on the fish is a project your budding young chefs will jump...

Even if you love dark meat, you won't be disappointed with this easy alternative to serving a whole turkey.

It’s important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids.

Do as the French do—start the day with coffee and a croissant.

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble.

“Simple, simple, simple! Just throw it in the oven and jump in the shower.” That’s how food stylist Toni Brogan described this New Zealand favorite.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.