Anna Scott

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.

Easy, inexpensive, not too spicy, comforting as heck, and made with ingredients you probably already have. It also just so happens to be vegan and gluten-free.

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.)