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Apple Butter

This is the perfect recipe to cook with a glut of apples at the end of the fall. Apple butter is one of those diverse condiments that often gets overlooked, but it shouldn’t. It’s equally at home on a slice of toast as it is spooned over a bowl of ice cream. If you’re planning to gift jars of this sweetened spread, why not include serving suggestions? That way your hard work won’t languish in anyone’s fridge.

Monte Cristo

Monte Cristos are retro in all the best ways. You start with a ham and cheese sandwich that has a generous coating of Dijon mustard, and then dip it in a French Toast-style batter of eggs and milk. Once the sandwich is fried in salted butter (yes, that’s right) you dust with powdered sugar and serve dipped in jam. It sounds crazy, but it’s totally delicious. Make this for a decadent breakfast or cut into bite-sized pieces for a cocktail party hors d’oeuvre.

Crab Rangoons

Crab Rangoons, also known as crab puffs, aren't traditional by any means—but that doesn’t mean they’re not delicious! Fried wontons are stuffed with cream cheese, crab meat, and scallions to create an addictive appetizer. To evenly distribute the cream cheese filling between the wrappers, use a 1¼-inch cookie scoop. Serve hot with sweet chili sauce (such as Mae Ploy brand), and, if the occasion calls for it, an umbrella-topped Tiki drink, too.

Chocolate Crackle Cookies

These cookies come together incredibly quickly thanks to a microwave and a one-bowl method. They’re rich and chocolatey and are the perfect holiday addition to your dessert table. For easy portioning of the dough, coat your cookie scoop with nonstick cooking spray, which will help the dough release more easily. To change it up for a a mint-chocolate vibe, add a little peppermint extract to the dough. If by any chance you’ve got leftover cookies, crumble them up for an ice cream sundae.

Southwestern Shrimp and Grits

This new take on shrimp and grits has a Tex-Mex twist. We can’t think of anything more comforting than a creamy bowl of grits heaped with sautéed veggies, beans, cheese, and shrimp. The bell peppers stay crisp-tender during their quick trip in the pan so they taste extra fresh and poblanos add a touch of heat. The lime wedges balance the dish with a bit of acidity. This healthy pick (just look at all of those colors) will please the whole family. For an extra-prWe recommend serving the dish with a side salad with lime dressing.

Tofu Fried Rice

This is a great, straightforward weeknight recipe, packed with vegetables and whole-grain brown rice. Plus, it satisfies a take-out craving without too many calories or sodium. Normally it’s great to get all your ingredients prepped before proceeding with the recipe, but here, it’s worth getting the rice on the stove before starting to prep the vegetables and pouring the condiments. When cooking the tofu, don’t disturb the planks too often. That will ensure a crisp, brown coating.

Roasted Cauliflower and Radish Salad With Soft-Cooked Eggs

This healthy, quick-cooking main is packed with wholesome ingredients—soft-cooked eggs, spinach, almonds, chickpeas, radishes, and cauliflowers—and then drizzled with a simple homemade vinaigrette.

Roasted Cauliflower and Gruyère Frittata

If the idea of making a frittata has you nervous, this recipe is the perfect place to start. It’s not technically a frittata, which starts on the stove-top and gets finished in the oven, but more of a crust-less quiche. We baked it in a standard pie plate but you could also make it in a cast-iron or other heavy bottomed skillet if that’s what you have on hand. Cauliflower gets nutty and tender when roasted but you can and should use this for the ratios: 1 lb roasted veggies, 6 eggs, 1½ cups milk, cup of cheese. Teach a man to frittata…

Kabocha Squash Sticky Buns

Though we'll never say no to a traditional sticky bun, we wondered if we could make a version that leaned more savory than sweet. This recipe achieves just that, and makes for a festive and unique brunch dish. We began by creating a buttery brown sugar glaze (studded with salty pepitas), which ultimately coats the buns when you invert the dish before serving. Then, we added a layer of kabocha squash, which becomes tender and silky in the oven. The savory buns nestled on top are made from crescent roll dough brushed with olive oil and fresh thyme. Everything bakes together, resulting in pull-apart sticky squash buns that are utterly addictive.