When you want something to sip all night (or all day) without getting tipsy and without feeling like you’re being deprived, this inspired riff on a classic is what you want. Simply red wine spiked with ginger syrup and a splash of seltzer.

• (1)
• 5 M
• 5 M
• 2

We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

• (1)
• 1 H
• 3 H
• 4

If you’ve been limiting your endive game to crudité platters and cute appetizers, prepare to be astonished.

• Quick Glance
• 40 M
• 1 H, 10 M
• 2

Just three ingredients–parsnips, maple syrup, and olive oil. And it’s so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

• (2)
• 20 M
• 50 M
• 4

Portuguese peixinhos da horta. Tempura green beans. Whatever you call them, they’re disturbingly easy to toss back one after the other while standing at the stove. And that’s not a bad thing in our book.

• Quick Glance
• 40 M
• 40 M
• 0

Made for little hands and little mouths, these lovely little tarts are short pastry crusts that are baked and then dolloped with any kind of jam you’d like. Make sure the kids make these with you.

• Quick Glance
• 30 M
• 3 H
• 0

Rich, slightly sweet, and chewy in a good way, this stunner of a loaf is New York’s answer to France’s brioche.

• (1)
• 45 M
• 4 H
• 8

No artificial colors. No icky preservatives. Just a lotta charmingly shaped sprinkles in exactly the shades you desire.

• Quick Glance
• 1 H
• 1 D
• 0

“Luscious.” “Creamy.” “Incredibly delicious!” “Just the right amount of sweet.” That’s what folks are saying about this cheesecake.

• (1)
• 30 M
• 1 H, 30 M
• 14

Authentic as heck with its minimalistic approach that keeps ingredients to the essentials.

• (1)
• 15 M
• 15 M
• 8