All Recipes

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.

It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever...

Whether you want a distraction for the kids or a decorative element for dessert, you'll find your solution in these how-tos for drizzling and decorating with chocolate.

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 simple fish stew that’s elegant yet effortless in that maddening French manner. (You know how French women just toss that scarf and it looks so elegant? Like that.)

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.

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

Brodo di pollo is, in essence, Italian chicken soup. And it's a strong contender for the most soothing chicken noodle soup anywhere. Made by nonnas everywhere.

The classic cookie benefits enormously from a hit of ginger here with these surprise sleeper hits of your Christmas season.

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?

Remember the good old days when "bone broth" was simply called "beef stock"? Sigh. Whatever you call it, it's still simple to make. And still spectacular to taste.

It's Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)

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?

An Italian tradition that, in true form, transforms simple ingredients into something sublime.

Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.

So intriguingly spiced and perfectly roasted that even avowed non-cauliflower eaters will change their minds. That's what folks are saying about this stealthy healthy side.

This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.