Holidays

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. We confess, we're dumbstruck by these little contradictory lovelies.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.

Who could possibly say no when offered one of these homemade and inebriating edibles? Certainly not us.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we're not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

At last, after literally years of searching, we have the perfect DIY natural food coloring recipe. No preservatives. No artificial coloring. No monumental price tag.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

This gingerbread cheesecake tastes like the classic Christmas spices of cinnamon, ginger, nutmeg, and clove in each and every bite of this simple yet stunning dessert.

We suspect you've been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

One of our trusty tactics for disguising Halloween candy so it turns into something new and eminently shareable.

Easy. Effing awesome. That's what we think of this Mexican classic, whether for everyday or entertaining.

An unexpected yet inspired concoction of sweet, salt, and smoke that'll put your childhood recollections of brittle to shame.

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

"I’ve actually had friends lift their gratin dish and lick it clean—right at the table!" says David Lebovitz. We'll have one of those. Actually, we'll have two.

Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

This spiced cider, made with a blend of apple cider, bourbon, and warming spices is the perfect drink for a cold winter night.

We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?