Anna Scott

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Anyone else ready for another weekend? If so, we've got an especially seasonal riff on the sultry Spanish sipper that'll get everyone in the mood...for what, you tell us.

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

"Impressive." "Easy." "Yummy." "Brilliant." "No leftovers!" That's what folks are saying about this lovely little tart.

Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.

"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.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

It's remarkable what you can do with a can of beans. Here it's transformed into a pretty classy purée (aka poor man's hummus).

This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

All’Amatriciana—go on, roll that "r" like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don't disappoint.

We've clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.

Yes, homemade pizza sauce can be so silken, so simple, so toss-out-every-other-jarred-sauce satiating.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You're welcome.