Browse All Recipes

Winter Squash Salad

The key to a great salad is mixing up both flavors and textures. When every bite feels uniform, it can be difficult to get through an entire bowl. Here, you’ve got the works. Roasted butternut squash and chickpeas add satisfying heft, while little gem lettuce (it’s like the baby cousin of romaine) and radishes keep things crunchy. Toss in some juicy pomegranate seeds (technically called arils) and mint and you’ll wonder why it’s sometimes hard to motivate yourself to eat a salad at all.

Triple Chocolate Cookies

When you make this recipe, you really want to have all of your ingredients ready to go. Here’s why: The key to these cookies is a technique called ribboning. You’ll beat the eggs and sugar together until they’re lighter in color and about doubled in volume. This adds air and lightness to the cookies, but if you don’t use it right away the eggs can deflate and your cookies will be flat. So be ready to go when the eggs are. Measure out all of your ingredients and read through the recipe in its entirety first. We promise it’ll be worth it when you taste the finished results.

Everything We Would Cook For Ina Garten on Her Birthday 

The Barefoot Contessa deserves only the best on her birthday—and, if she accepts our invitation, we're fully prepared to host her for a home-cooked feast. Here's our proposed menu for Ina's 70th (on February 2!), complete with roast chicken and chocolate cake, of course. 

Molten Lava Cake 3 Ways

Whether you've made it at home or indulged at a restaurant, a classic molten lava cake will never not be delicious. But why does chocolate always have to be at the center? Don't worry, we provided the classic recipe below, complete with a dark chocolate ganache that melts into gooey deliciousness in the oven and spills onto your plate when you cut into the cake. But we also give you options for salted caramel and peanut butter fillings, because we couldn't resist a salty-sweet combo. If you're making these for friends, let them choose their own molten center. How fun is that?

Coconut-Kale Smoothie With Ginger and Mint

When it comes to a healthy breakfast, smoothies can be sneaky. Often times, they're loaded with sugar thanks to fruit juice or honey. Instead, thin out your smoothie with coconut water: packed with electrolytes and a lot less natural sugar than juice. Fresh ginger, fresh mint, and lime juice pack in flavor and contain an array of health benefits. If you have extra coconut water, try adding a splash to regular water for a boost of flavor and electrolytes.

Cheese Fondue

Nothing brings people together together like a pot of warm, melted cheese. Swiss and Gruyere meld with the brightness of white wine and lemon. Warming nutmeg and spicy cayenne offer balance and kick. Yes, you need a fondue pot, but you’ll be using it to entertain for years to come. The topping options are endless, just pick your favorites. Get creative and don’t avoid adding fruit, like apples or pears, to the mix. Set out more bread than you might think because no one will be able to stop dipping. Serve with wine for a match made in heaven and a Galentine’s Day to be remembered.

Cookies and Cream Crispy Treats

If you’re a cookies-and-cream fan, this treat is sure to become a favorite. The cream is scraped off each chocolate cookie and used to infuse the butter and marshmallows. Once all that is uniformly melted together, work quickly to make sure it doesn’t set before you toss it with the puffed rice cereal and Oreo cookie crumbs. We topped each square with flaky salt for a treat that even adults will not be able to resist. This is a fun and easy one to make with kids, or even if you’re strapped for time but want to make something from scratch.

Slow Cooker Pork Adobada Chili

Pork chili is a welcome change to the standard beef. We upgraded this version with a blend of dried chilies in place of the powdered stuff. We used a combination of a couple favorite chilies for rich flavor: Ancho chilies are dried poblanos and look like big wrinkly raisins. In fact, they have a dark, almost sweet dried fruit flavor. Guajillos chilies are longer with a smooth skin and provide mild to medium heat. Soak dried chilies in boiling water until softened, about 20 minutes before blending into stews like this one, or salsas, marinades and moles.

Slow Cooker Chicken Mole Chili

Mole is really a catchall term for a Mexican sauce that usually contains a fruit—like raisins—spices like black pepper, cinnamon, and cumin, nuts, seeds, and even chocolate. What sounds like a strange mélange of ingredients marries to create a rich and complex sauce delicious on it’s own or served over meat. This slow cooker chicken mole makes a delicious one pot meal on it’s own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice. Be sure to save any leftovers to stuff inside tacos or roll up in enchiladas.

Slow Cooker Butternut Squash, Chickpea, and Harissa Chili

Consider this a middle-eastern approach to chili. Harissa stands in for the usual chili powder for heat, color, and flavor. You can find harissa in powder and paste form but our favorite is salsa-like Mina brand. It comes in both mild and spicy so shop according to your heat preference. We pureed some of the chili to create a super rich and silky base but, if you’re ready to upgrade your typical butternut squash soup to one with a little more personality go ahead and puree all of it. Top with a dollop of Greek yogurt, fresh cilantro, and toasted pumpkin seeds.