Anna Scott

A quick and simple weeknight recipe made with store-bought tortellini, spinach, and chicken broth. Super simple and perfect for the entire family.

Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.

Sauteed romaine is a quick and healthy side dish that's gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.

Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?

A legitimately unexpected and badass approach to winter squash that we promise will surprise and satiate.

Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It's The Southern Way. And we can't say we have a problem with this.

An easy way to gussy up green beans and make them seem fancy without being fussy.

Toss together everything for dinner on a single sheet pan and shove it in the oven while you tend to other things that need to get done. You're welcome.

No-knead Italian bread that's rustic, crusty, and easy as heck. The hardest part is the waiting, so plan accordingly. But believe us when we tell you that it's absolutely worth it.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

A riff on the Negroni, this undersung and exceptionally smooooooooth drink is made with just bourbon, Negroni, and vermouth. Excuse us while we go pour ourselves another.

Baked nectarines with port. Looks fancy. Couldn't be easier. And quite possibly the booziest dessert you'll make all summer long.

The quintessential something to sip at an elegant soirée, a large party, or just because it’s a random Tuesday night.

Just like grandma used to make—sweet but tart, with a jammy filling and a sprinkle of nutmeg. Use fresh or frozen rhubarb to make your pie dreams come true.

Yep. Barbecue pickles. They're essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait'll you try them.

Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you've ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.

So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.

This Thai dressing recipe takes its lovely zing from ginger, lime, fish sauce, and chile pepper. Tangy and easy to make, you may just find yourself dribbling it over almost everything.

You’re going to want to drizzle, douse, and dribble this fragrant homemade vanilla syrup over and into and onto just about everything.