Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.

“Delicate.” “Flaky.” “Perfect.” “I could not stop eating this tart!” That’s what folks are saying about this recipe that’s a cinch to make–and even easier to devour.

No savory cheese plate, this tart sits squarely on the sweet side of things. It’s lovely as a last course–and even lovelier alongside a generous pour of port.

We’ve got stars in our eyes! And our bowls, and our spoons, thanks to pastina, a teensy star-shaped pasta that just may be the cutest supper in the solar system.

Mushrooms and butter and garlic, oh my! Think you’ve been there, done that? Trust us, you haven’t. Not like this. Read on to understand this recipe’s brilliance.

Infinitely more complex than the toddy of yore, this little number owes its lure to cider spiked with a hint of star anise and quite an indecent glug of bourbon.

Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.

Home cook and storybook savant T. Susan Chang explains how she eventually came around to baking this quick, fragrant, subtly sweet loaf from a gourd of fairy tale proportions.

These lovely lollies’ unexpected, subtle, and intriguing taste may prove elusive to those not in the know. Feeling playful? Make folks guess as to the flavor.

Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.

We could stare at this breathtakingly stunning tempura all day. Breathtakingly, staggeringly stunning–and genius, too, in terms of using up those languishing veggies in your fridge.

An elegant side that conspires to fancy up the form–as well as the flavor–of that enduring entertaining icon, the stuffed mushroom.

No mere mash, this creamy potato puree owes its uber velvetiness not just to butter and cream, but to an inexpensive and everyday kitchen tool.

What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyere? Nothing. Nothing at all.

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say as we have a problem with this.

This sassy little something to go with your Thanksgiving turkey requires just cranberries, orange, sugar, booze, and a blender. Nope, it’s not a cocktail.

We used to get our gratins and escalloped confused. But then we figured out that gratins contain cheese, escalloped just milk or cream. Guess which one we prefer?

Crisp, burnished skin and moist, impossibly tender meat can be yours this Thanksgiving. The only trick is not catching the garage on fire.

Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.

This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.