Anna Scott

French-y but not at all fuss-y, these superbly chocolate-y crepes satiate that certain je ne sais quoi.

A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That's what folks are saying about this lovely little cocktail. Cin cin.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it's gotta be good!)

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

"Super easy." "Great with beer." "Disappear fast." "Yummy!" That's what folks are saying about this recipe that's a little sticky, a little sweet, a little spicy, and incredibly stunning.

This incredibly indulgent yet not too sweet dessert is crazy rich despite being made with just pantry staples and very little work. Don't skip the game-changing dollop of bourbon-spiked whipped cream.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Summer simplicity that's gonna earn a place in your weekly rotation.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.