Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique–perfect for when you’re entertaining, impatient, just plain hungry, or all of the above.

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.

We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex and beguiling–who’d have thunk it’s as easy as heck to make?!

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.

Don’t let the name mislead you. These doughnuts are cause for celebration in and of themselves, regardless of one’s occasion or denomination.

Carrots of any hue–or many hues–take a turn for the better when braised in olive oil with a pinch of saffron and a splash of sherry vinegar. ’tis a sweet-tart side dish sensation.

Tender, juicy slices of brisket lean into one another in perfect symmetry here, just like a chorus line of Rockettes. You can achieve the same. Nach Waxman explains.

What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.

The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.

“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.

Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for swirling in cocoa and cinnamon.

Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.

It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.

“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.