Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
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