The Arsenal®

This graham cracker recipe has it all over store-bought crackers. No contest. And a glass of milk on the side doesn't do any harm.

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.

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

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.

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.

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.

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.

Elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between.

Great pan gravy doesn't just happen by chance. Here's how it does happen. And with no fuss. No mess. No lumps. Just easy, foolproof, soul-satisfying gravy.

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

“11/10!!!" "Ridiculously fast! Ridiculously good!!" "Where has this recipe been my whole life!?” "The flavors, the simplicity." That’s what we’re hearing about this quickie of a salmon supper.

This is, quite frankly, the loveliest hot and sour soup we've ever had, with none of the usual gloppiness of takeout Chinese. And it's on the table in just 20 minutes.

Your future self will thank you when you can just reach in your fridge for a batch of readymade caramelized onions ready to toss into dinner at a moment’s notice.

This toss-it-together-and-shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—easy, cheesy, crumb-topped, and knee-wobblingly indulgent.

Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that's store-bought.

A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. That's right. Tooth-sinking.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

The pleasing smack of sourdough was seemingly made to be melded with the awesomely chewy denseness of bagels. And it's SO much easier than you'd expect!