These lamb chops have a nifty marinade that doubles as a finishing sauce. It’s your newest trick at putting dinner on the table pronto.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

These lovely latkes are crisp without, creamy within, and sweet throughout. Entirely appropriate for Hanukkah as well as a random Tuesday night…

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.

“Better than pie.” We’ve been hearing that from more than one person about these apple crumb bars—and we’re pretty big pie people around here. So that’s saying a heck of a lot.

If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one. No contest.

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.

An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.

Things don’t get much simpler or more satisfying than apples, sugar, and spice coaxed to loveliness. A simple autumn staple made in a slow cooker.

Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.

For those of you who thought you couldn’t ever have a bowl of traditional matzo ball soup again, this recipe is for you.

A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.

So magnificently and outrageously incredible that folks have literally applauded it at the dinner table. Swear. Easy enough for weeknights. Elegant enough for impressing guests.

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

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn’t taste virtuous at all. In fact, it actually feels quite indulgent.

Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

Our definition of what the perfect apple crumble recipe ought to be—sweet, spicy, crunchy, tender, and lovely as can be.