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This confluence of cheeses is like a lazy man's croque monsieur. Cheesy faux French accent and glass of wine optional.

If you want something done right, you have to do it yourself. This rich, complex, boozy vanilla extract is no exception.

GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.

These Scotch eggs give you the irresistible combination of tender boiled egg, sausage, and crispy coating minus the mess of deep frying.

Trisha Yearwood's phenomenal take on sweet nachos will delight you and your guests. It's basically all the best things, piled up on a big platter. Yum!

Knowing how to make coconut whipped cream is a lovely and satisfyingly fluffy paleo trick that we think everyone can get behind.

Given how sweet and cakey and simple these little confections are, they're the perfect party dessert—even if you're a party of one.

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

It was a dark and stormy night...oops. We mean, this stiff yet slightly sweet cocktail is certain to thunder through your evening.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

We're thinking about petitioning for the word "julep" to officially function as a verb as well as a noun. Julep us!

Sweet, rich, buttery, and oh so charming, these homemade waffle cones take very little time and far less effort than you'd ever expect. So worth it.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Folks are raving about just how perfect this cream cheese frosting is compared to all the others they've tried. Try it. You'll be saying the same.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

We guarantee you're going to feel Irish when you sit down and savor a slice of this brown soda bread. Consider it a borrowed Irish birthright.

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!

Remember making popsicles in paper cups as a kid? These taste just as compelling as the ones back in the day. But with no fake ingredients. And no fancy popsicle molds required.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Honest grub with demolish-the-entire-panful-while-standing-at-the-counter allure. Grab some napkins.