Grilled Tuna Salade Niçoise

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  By Justin Scheetz

Kale Salad with Pinenuts

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

  By Justin Scheetz

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs.

  By Justin Scheetz

Island Pork Tenderloin Salad1

Special equipment needed: an instant-read thermometer

By Recipe Contributor

Pear, Arugula, and Pancetta Salad

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

  By Justin Scheetz

Peanut Butter Sandwich Cookies

A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.

  By Justin Scheetz

Holiday Biscotti with Cranberries and Pistachios

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

By Recipe Contributor

Triple-Chocolate Cranberry Oatmeal Cookies

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

  By Justin Scheetz

Key Lime Cheesecake

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

By Recipe Contributor