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Garlic-Rosemary Monkey Bread

You’d never guess this buttery flaky pull-apart bread is made with just 6 ingredients. But it is, thanks to a genius shortcut: refrigerated buttermilk biscuits. Each biscuit gets cut in half, formed into a ball, dipped in butter, rolled in a cheesy herb mixture, and plumped into a Bundt pan. The results are everything you could ever hope for: a crispy exterior, and a tender, airy interior. If you’re bringing the bread to a party, leave it in its pan to travel. You can reheat (and then garnish) at the party, but it’s delicious at room temperature, too.

Citrus and Mint Champagne Punch

Here’s your new way to dazzle party guests: a big batch cocktail that’s finished with a sparkling splash. The beverage has just a few ingredients, but is very well balanced. The mint, lime, and lemon are a great pairing for floral, bracing champagne. And the gin packs a pleasant slightly bitter punch. We won’t tell anyone if you decide to use your favorite Prosecco or other sparkling wine instead of true champagne. You can make the mint simple syrup up to a week ahead of time and refrigerate it in an airtight container. A couple hours before you serve it, stir the gin and citrus juices together with the mint syrup. Top the punch with champagne and garnishes at the very last minute.

Cheeseburger Quesadillas With Romaine Wedge Salad

Two of our favorite dinners just got combined, and, no surprise here, the result is out of this world. How does a cheeseburger get put inside a quesadilla, you might ask? Wonder no longer: ground sirloin gets cooked until its browned, then mixed with ketchup and mustard. It’s then sandwiched between tortillas with mayonnaise, pickle chips (yes, we went there), and cheese. Finally, the dinner is totally classed up with elegant halved romaine hearts topped with a homemade mayo-pickle dressing, chopped tomato, and thinly sliced shallot. Is your mouth watering yet? Because we want to lick the page.

Spice-Braised Short Ribs

They’re rich and smoky, lightly sweet, and tender through and through. One of the best parts? Most of the cooking time is hands off. Unlike many ribs that get seasoned right before browning, this rack gets salted at least 12 hours ahead of time. That’s because the salt is mixed right in with the marinade, giving it ample time to tenderize the meat. Then it gets gently cooked for about 3 hours, making for even more tender goodness. The dish is crowd-pleasing and easy to transport, meaning you can (and should!) take it to your next dinner party. Carry the ribs and sauce right in their pot then gently reheat them on the stove when you arrive. Pack the parsley mixture separately and sprinkle it on at the last minute.

Spiced Chickpeas and Greens

Mustard greens are known for being peppery and pungent. But here that vegetal flavor doesn’t steal the limelight because the leaves are cooked down with lots of other ingredients like fresh ginger, garlic, coriander, coconut milk, and garam masala. The spicy results are served with plain white rice and lemon wedges. The recipe is vegetarian but hearty and satisfying. You might just want to make a double batch, because the whole family will be asking for seconds. To mix up the dish, you can sub in any type of grain for the rice and any type of canned bean for the chickpeas.

Fregola With Charred Onions And Dill

Light but satisfying, this dish falls somewhere in between a salad and a side. Charring spring onions turns them smoky and slightly sweet, and lemony dill butter ties that flavor together with the fregola. Speaking of fregola, it’s type of small toasted pasta originally from Sardinia. It’s nuttier and heavier than regular couscous, but if you can’t find it, Israeli couscous is similar in size and a great substitute. Dish up this recipe with your favorite chicken entrée, and you’ll take dinner up a notch.

Golden Flaky Biscuits

Flaky biscuit lovers, this is the only (biscuit) recipe you’ll ever need. We tested a lot of different techniques to achieve superior flakiness. Many of them involved chilling or careful dough handling—so as not to overwork it—but the clear winner was the stacking method. Pat out the dough, cut it into quarters, stack and re-pat. Stacking the squares builds those unbeatable layers into the very architecture of the biscuit. Nothing else will do.

6 Creative Ways to Use Mustard Greens

Mustard greens are known for being peppery and pungent (it’s the plant’s seeds that are ground up to make our favorite condiment for pretzels and hot dogs). But when they’re cooked, they’re less bitter, adding just the right kick to vegetable soups or braised beans. And the leaves have about the same amount of fiber and iron as kale—enough to make even the queen of superfoods a little green with envy. 

Old Bay Cheddar Grits With Andouille and Tomatoes

The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so keep your eye on the packaging when you’re buying it. For dinner, serve this dish with a green salad and a simple vinaigrette.