Holidays

Expect a slightly ginormous, squat, thin cookie that's chewy in the center, crisp at the edges, and uncommonly good through and through.

Shatteringly crisp skin. Tender meat. And a stovetop that isn't spattered with grease. This is gonna change your weeknight chicken game.

Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.

You can practice proper Southern gentility, no matter where you're from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades.

For this dip, green olives are stirred into an eggless 'mayonnaise' made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.

"Absolutely the best thing I’ve put in my mouth in a long time!" That's what we're hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We're not arguing with that sentiment.

Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there's wine involved.

Last-minute gift, anyone? Repurpose your Christmas tree by infusing vodka with a sprig or three. A celebratory and cinch of a project that extends the Christmas spirit--and spirits.

Seven lords a leaping? Perhaps after partaking of this Christmas cheer it'll be seven lords a leaning. Prosecco, Campari, and citrus juice meld into an effervescent cocktail of holiday happiness.

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

There's chocolate bark and then there's chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

Real-deal candied sweet potatoes that are, yes, indecently sweet in that traditional Southern way. Yet they’re also spiced just so to satisfy in more way than one.

Perfectly browned on the outside and buttery on the inside, this traditional Christmas side is designed to soak up those savory pan juices from your holiday roast. A timeless classic.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.

Ballpark style sausages without going to the ballpark. We dare say we like this approach even better when demolished from the comfort of our own couch.

When you've got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that's obscenely indulgent. Tough decision, eh?