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We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

If you've yet to heat butter 'till it turns nutty brown then dribble it over any and every thing, you've yet to live. Here, let us show you how.

Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that's certain to make you swoon.

A ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts a beauteous appearance, an amped-up vanilla smack, and ingredients you can actually pronounce.

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they've ever tasted.

Not just the stuff of sweet memories, angel food cake is still in fashion—and still fashionably simple to whip up. Truly heaven sent.

Given that its overnight rest INSISTS you make this simple strata ahead of time, it sorta screams for a lazy Sunday or Christmas morning, don't you think?

This white cake has an understated elegance thanks to its tender crumb and lovely nuanced taste that everyone is calling unforgettable in the best possible way. Proof that basic doesn't mean boring.

Everyone who's made this easy and show-stopping pancake is lauding it as the airiest, most perfect puffed pancake they've encountered. Sorta makes you want to experience it, yeah?

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

Rye whiskey, vermouth, Grand Marnier, and bitters all work the devil's magic in this all-but-forgotten formula for a cocktail classic.

When you open the oven to these obscenely buttery, flaky croissants, you'll be relieved you didn't settle for what's in the grocery-store freezer case. Trust us.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!

Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.

Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right side up as far as we're concerned.