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Apple Coffee Cake Twist With Giant Crumbs

We all know the giant, buttery crumbs are the best part of any coffee cake. Naturally, we made them the star of this dessert. They sit atop an impressive crescent roll twist—much more fun (and easier) than a traditional coffee cake. For the filling, you'll want to opt for Granny Smith or Pink Lady apples, which maintain some texture when cooked and don't get mushy. It's okay if your twist doesn't look perfect (an apple piece or two may poke through the dough), because you can cover up any imperfections with your oversized crumbs.

French Bread Pizza 3 Ways

Say hello to your new favorite weeknight pie. We’re doing away with the notion that French bread pizza belongs solely in school cafeterias, or the freezer aisle of the grocery store. In fact, it couldn’t be easier to make at home—and we bet everyone in the family will go crazy for a slice. We elevated the dish by brushing the bread with a garlicky butter mixture, so you pretty much get garlic bread AND pizza in every bite. Then, we spread each slice with a homemade no-cook tomato sauce, and finish with plenty of cheese on top. The best part? Everyone can choose their toppings, whether they go for three cheese, pepperoni, or a classic margherita with basil.

Pork Tenderloin With Beet and Pistachio Salad

This is the kind of dinner that looks so pretty, you might assume it would take a long time to cook, but it’s a deceptively easy recipe. First, you’ll roast the beets and then toss into a fresh and herby arugula salad that’s studded with pistachios. Meanwhile, the entire pork tenderloin roasts alongside, meaning that you have time to get life together after a busy day. If you’re really short on time, you can buy pre-cooked beets at most supermarkets, however they will be more expensive than roasting your own.

Lime-Butter Cod With Zesty Slaw

Crisp, fresh vegetables aren’t just for summer salads. Cabbage, which is hearty enough to last through winter, works perfectly in a winter slaw. This one doesn’t lack for color, either. Red cabbage, orange carrot, and green scallions are vibrant no matter the weather. Paired with quick-sautéed fish that has a rich and tangy lime-butter sauce and you’ve got something light yet hearty. Serve with a crisp white wine or a light beer.

Affogato With Hazelnuts and Chocolate 

Affogato: An Italian coffee-based (easy!) dessert that adds a touch of elegance to a dinner party. The combination of caffeine and ice cream is the perfect way to round out your gathering. We suggest brewing some decaf, too, for guests who shy away from caffeine come dinnertime. Hazelnuts add crunch and richness to every bite, while the chocolate shavings make each serving festive. Serve the affogatos in coupe or wine glasses to make the treat feel extra special. Or, for a more casual dessert, serve in ice cream bowls or mugs. Once you experience the ice cream melting into the coffee, this will quickly become one of your favorite party tricks.

Mozzarella-Stuffed Peppadews With Prosciutto

If you're pressed for time before company arrives, these stuffed and wrapped peppers will save you. Peppadew peppers, originally from South Africa, are sweet and just the right amount of spicy. Pop one in your mouth and your tastebuds won’t know what hit them. They're especially tasty with the melty cheese and crispy, salty prosciutto. Look for the peppers in a jar, or at the olive bar in most supermarkets. Cross the appetizer off your list, because these hit the jackpot on tasty and speedy.

Holiday Negroni

The Negroni, a popular Italian cocktail, has made a serious comeback in the past couple of years—and we can’t get enough of it. Traditionally, this punchy, bitter cocktail is made with equal parts gin, sweet vermouth, and Campari. But for the holidays, we took inspiration from the spices in mulled wine—star anise, cinnamon, and cloves—and used them to infuse the Campari overnight. The result is a crowd-pleasing holiday cocktail that’s very merry and quite delicious. We like to garnish each glass with a strip of orange zest and a whole star anise. Serving it over extra-large ice cubes will make it look like it came straight from the hottest cocktail bar.

Basic Pie Crust

Having a go-to pie crust is a surefire way to become a great home baker, so we're here to teach you how to make pie crust from scratch. A great pie shell is both crispy and flaky, and doesn’t shy away from a real-butter flavor. As for the way to get there? It’s all in the (very simple) technique. The food processor does the hard work of getting the butter into the right size pieces, and then all you’ve got to do is mush the dough into disks. Don’t forget to chill the dough! It’s the key to making sure the shell doesn’t shrink too much or lose its shape in the oven.

Savory Beet Hamantashen

Despite what you might nosh on during Purim, Hamantaschen don't have to be filled with jam. We kept the triangular shape but swapped in a colorful tahini-beet puree, creating a savory take on the classic cookie. The best part is actually the crunchy seeds on the pastry—a blend of sesame and poppy with a little flaky sea salt mixed in, too. If you don't have a round cookie or biscuit cutter, don't fret: we've had success with mason jar lids and even the rim of a wine glass. To keep the edges from unfolding in the oven, pinch them tight and re-seal as they bake, if necessary.