This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

It ain’t no Champagne. And it ain’t supposed to be. Subtly nuanced and sparkling and with a slightly fancy feel for teetotalers of all ages.

Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.

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.

Not too dark. Not too sweet. Simply bittersweet. Luxuriantly so. So long, chocolate ice creams of your childhood.

They look like fudgsicles. They taste like fudgesicles. Yet they’re made from cocoa, coconut milk, and honey, so don’t give a second thought to indulging in them.

A soda fountain classic made with neither egg nor cream, this classic quencher is a summer staple for kids of all ages.

Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays, freeze, and simple as that, no more watered down iced coffee EVER.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.

Yeah, yeah, we know. You don’t need a recipe for mashed Yukon Golds with butter, milk, and salt. Or so you think. Try this and get back to us.