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Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

A breakfast classic. And rightfully so. Tasting is understanding.

Whoever made up that silly rule about no white after Labor Day clearly has never stunned dinner guests with vegetables in shades of winter white and palest green.

Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.

All the delicate loveliness of classic angel food cake but made even better with the addition of pure vanilla and a blizzard of confectioners' sugar.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

Call them whatever you will. Breton butter cookies. French biscuits. Sables. We call them simply impossible to stop noshing.

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.

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

"Simple." "Delicious." "Awesome." "Lovely." "Wonderful." "What's not to love?" That's what folks are saying about this almost obscenely satisfying casserole.

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn't enough, it's gilded with a sassy sweet-tart citrus glaze.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

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

The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.

This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!