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A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.

This tender cake is the next best thing to a cup of eggnog, flaunting those familiar flavors of rum and nutmeg.

Miso ginger dressing is a creamy, easy, rich, healthy, lovely dressing for vegetables, salads, fish, chicken, or just about anything else you can think to smother with it.

Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.

You sure you don't like celery root? We think you'll change your mind when it's layered with potatoes, drenched in bacon-infused heavy cream, and smothered with cheese and bread crumbs.

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.

Easy, tender, flaky pie crust that's never fail in terms of its ability to woo and wow. You're welcome.

Surprise is underrated. That's exactly why we love this unexpected yet inspired riff on roasted winter squash.

Envious of the loot your local sugar-crazed six-year-old mafia will take home on Halloween? David schemes how adults can get a share of the stash.

Quick, easy, healthy, crowd pleasing, freezer-friendly morning grub that you can grab and go.

The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

On their 24th anniversary, David recounts his nearly disastrous mystery date with The One, and how their life together almost didn't happen.

Easy and slow cooker friendly. Do we really need to say anything else?

Sorta like a cheater's chicken cacciatore, these tipsy chicken drumsticks make a simple weeknight dinner that's sufficiently spectacular to serve to guests.

Made in a single pan with so much ease you'll be wanting to make them every night. We dare so you'll hear no complaints.

Chorizo eggs Benedict. It's essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

The Adonis stunningly draws together vermouth, a couple styles of sherry, orange bitters, and a twist. Created in 1887 and named for a Greek god--now that's a pedigree.