The Bon Appétit Test Kitchen

Skip the fuss of individual servings; this sheet cake sticky toffee pudding is cozier, easier, and, dare we say, far more festive.

This classic rye cocktail doesn’t have to try hard. Just add vermouth and a dash of bitters for a deeply satisfying sip.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Delicious sweet potato with marshmallows recipe made using brown sugar, almonds, and spices.

Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

A honey-soy glaze and a turn under the broiler give this salmon a sweet and savory char.

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.