Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

Know what we can’t stop thinking about? This crostata. At first whiff of its heady fall spices and rustic charm, you’ll tumble head over heels.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

Store-bought potato chips, cheese, and black pepper. Our only question is: Why didn’t we think of this sooner? Genius.

A milder alternative to the classic basil pine nut pesto, this requires just toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you’re done.

Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.

Perhaps the simplest way ever to gussy up a piece of plain fish, a bland chicken breast, even out-of-season veggies.

Easy. Healthy. Tasty. Insanely versatile. It can even be vegetarian if you please. Trust us when we say you’re going to wonder how you ever made it through winter without this recipe.

Although the name “financiers” may conjure images of fancy French pastries, these delicate beauties with a velvety crumb couldn’t be easier to make.

Three minutes. That’s how long it takes to bake this upside down cake that makes just enough dessert to satisfy your craving. No more.

“Silky.” “Creamy.” “Tangy.” “Sweet.” That’s what folks are saying about this pie that tastes like poor man’s cheesecake.

S’mores purists may scoff, but that’s cool. More for us. Leftover Halloween candy never looked so good.

And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.

Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.

Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.

Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.

Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.

An Italian classic. And it’s ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.

This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.