Honest Entertaining®

Proof that spectacularly fudgy, messily gooey, intensely chocolatey brownies can be made without butter or eggs.

Tart and sweet, silken and crumbly, these easy lemon bars have a sweet cookie crust, a tart lemon filling, and a dusting of confectioners' sugar. A classic, perfected.

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

A sigh-worthy Sunday supper sorta meal that’s inspired by classic French technique yet relies on inexpensive everyday ingredients and takes not much more effort than a PBJ. (Well, a little more effort.)

Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.

Cacio e pepe kugel. It's what happens when Rome's famous pasta dish collides with everyone's favorite Jewish comfort food.

It's the taste of these spiced meat-filled patties that talks to us. And oh, do they. With a Jamaican accent, no less.

The sort of simple dish that looks (and tastes!) like you spent all day preparing it but, in reality, requires only a handful of pantry ingredients and is completely doable on a weeknight.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That's what folks are saying about this lovely little cocktail. Cin cin.

Not the carrot cake of your childhood. Unspeakably better. With an ever-so-slightly exotic edge of chai tea and cardamom that makes this childhood dessert all grown up.

This is as indulgent as a quick weeknight pasta dish can get with its creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.

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.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it's gotta be good!)

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

Doesn't get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a "Pop!" Then slide it in the fridge. Your work is done.

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family's Portuguese table.

Not entirely unlike the marshmallow-topped sweet potato casserole of your childhood, this "souffle" is ever so slightly more sophisticated with its pecan streusel.