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Vegan Chocolate Cream Pie

Hosting vegan guests this holiday season? No need to serve them a separate dessert. Whip up this silky chocolate pie at the holidays, and all of your guests—even your vegan and gluten-free ones—will be able to enjoy it (and trust us, they’ll devour it). The press-in crust couldn’t be easier—just dump the almond-based mix into your pie pan and press it to the edges. As it bakes, you can make the creamy chocolate filling, which firms up in the fridge until you’re ready to eat. To serve, top the pie with chocolate shavings, a drizzle of melted chocolate, or a dusting of cocoa powder.

Pan-Roasted Pork Tenderloin With Brussels Sprouts Salad

This impressive dinner requires very few ingredients, and is a bright and flavorful addition to your weeknight dinner rotation. The pork tenderloin cooks directly in the bacon fat, which adds flavor and richness to the final dish. But the salad is really the star of the plate, thanks to the satisfying crunch from the Brussels sprouts and apples. If you’d like, switch out Fuji apples for your favorite variety, but take note—red-skinned apples will look prettier against the green sprouts. Because most pork tenderloins come in a pack of two, we suggest freezing the other loin (or doubling the recipe if you’re feeding a crowd).

Polenta Bake With Shrimp

This Southern-inspired single skillet dinner is warming and hearty—like comfort food all grown up. It’s simple and quick enough for a weeknight, and the whole family will be grateful. Whole milk and Parmesan cheese give the polenta an extra dose of creaminess, and plenty of large tail-on shrimp get tossed in paprika and butter for layers of decadent flavor. For maximum charring with minimal hands-on work, the shrimp and cherry tomatoes are broiled before being added to the skillet. Before serving, the dish gets a smattering of fresh scallions for crunch and a bright green pop of color. Get your skillet (and forks) ready.

3 Surprising Ways to Use Artichoke Hearts

They may not look like much, but they can completely transform a dish. 

Soba Noodle Veggie Bowl With Tahini Dressing

Think of this dish as a build-your-own noodle bowl—set out the components and let your friends or family assemble as they please. In addition to being healthy and completely customizable, it’s pretty, too, thanks to the assortment of vibrant veggies. The star of the meal is the creamy tahini dressing, which is a riff on an Asian-style peanut butter sauce. We love soba noodles for their quick cook time and nutty flavor, but feel free to use whole-wheat spaghetti instead. For added protein, top the bowls with tofu, shredded chicken, or shrimp. Spicy food lovers can top theirs with sliced fresh chile, too.

Gingerbread Pancakes

We packed all the flavors of gingerbread cookies into these stackable pancakes. They’re barely sweet with a little dark brown sugar and molasses—this is breakfast after all—but that means you can use as much maple syrup as you like. This recipe makes about 12 3½-inch wide pancakes so depending on the size of your griddle or skillet you’ll likely need to work in batches. To keep the first batch warm while you make the second and third and so on, place the pancakes on a wire rack set over a baking sheet in a 250° oven. Everyone’s pancakes will be ready at once and you won’t feel like a short-order cook.

Chocolate Zucchini Cake with Sweet Potato Frosting

Our friend Genevieve Ko was kind enough to share her recipe for Chocolate Zucchini Cake, which gets topped with a quick 2-ingredient Sweet Potato frosting. The recipes are from her fantastic new cookbook Better Baking. Dish up this dessert on Thanksgiving when you’ve got all of the pies covered but still have a hankering for something rich and chocolatey. You’ll probably have some extra sweet potato puree lying around already.

Artichoke Crab Cakes

This twist on classic crab cakes is packed with flavor thanks to the brininess of the marinated artichoke hearts. Though they work well as a main dish, you can also serve these as an appetizer—simply shape the crab mixture into miniature patties. For an added pop of color, arrange the crab cakes over a bed of greens, and top with a remoulade or salsa verde. If you’d like, make the patties ahead of time (they take minutes to whip up), and keep them refrigerated until ready to serve. Then, cook them in a large skillet over medium-high heat until they achieve a gorgeous golden brown sear.

Chocolate-Dipped Honeycomb

Remember those volcanoes you made as a kid by combining vinegar and baking soda? Well, the same rules apply here, science-lovers. Adding baking soda to a hot honey caramel releases carbon dioxide, creating lots of tiny air bubbles inside the sugar resulting in a tender crunchy golden candy. Be super careful when you’re making this one as hot sugar is just about the hottest thing next to molten lava (slight exaggeration). Get all of your equipment ready and clear some space on the counter. Use pot holders and a heat-safe spatula and be sure to keep little hands out of the way.