Cranberry Chocolate Bark
Tart, jewel-red slices of jellied cranberry sauce sit under a glossy layer of chocolate ganache, frozen into a bark you can slice and share. It's an easy holiday treat that's sweet, tart and rich all at once.
Tart, jewel-red slices of jellied cranberry sauce sit under a glossy layer of chocolate ganache, frozen into a bark you can slice and share. It's an easy holiday treat that's sweet, tart and rich all at once.
A creamy, comforting soup of roasted butternut squash, sweet roasted onion and garlic, and lentils blended smooth with whole milk. Smoky paprika and a kick of cayenne finish it off, and it's great with toast.
A vibrant chopped salad loaded with sweet-tart pomegranate arils, salty halloumi, briny Castelvetrano olives and crisp vegetables. It's all tossed in a bright mint, jalapeño and maple-champagne vinaigrette.
A no-peel, no-chop butternut squash soup: the whole squash is baked in foil until custardy, then blended skin, seeds and all with stock and cottage cheese. A touch of brown sugar balances the savory, silky result.
A fudgy, no-bake brownie batter layer made with peanut butter, cocoa and almond flour, topped with crunchy almond flour chocolate chip cookies. Freeze until firm, then slice into squares for a treat you can keep on hand.
Buttered brioche is coated in sugar that caramelizes in the pan into a sweet, crunchy crust. Inside is a creamy, melty filling of mozzarella and sharp cheddar.
A cozy, creamy pumpkin soup with a gentle kick, loaded with tender tortellini and greens. It all comes together in one pot in about 15 minutes of simmering, which makes it ideal for a cold fall night.
Cannellini beans simmered with shallot, garlic, basil and tomato paste, then topped with cottage cheese and mozzarella and broiled until bubbly. This quick dinner takes about 10 minutes and is served with toast.
A custardy, blender-batter pancake baked on a sheet pan and swirled with soft cinnamon apples. It's an easy breakfast or after-school treat made for apple season.
A custardy, oven-baked pancake made with whole milk, swirled with soft cinnamon apples and a crackly cinnamon-sugar top. It's a quick breakfast or after-school treat that makes the most of apple season.
Juicy chicken meatballs with an Italian sausage-style spice blend and sun-dried tomatoes, roasted on one sheet pan with tender zucchini. A simple 30-minute dinner.
Soft, spiced apple cookies rolled in cinnamon sugar and sandwiched around tangy cream cheese filling with a pool of apple cider caramel in the center. A showstopping baking project for the first cool days of fall.
Almonds and pecans roasted until deeply crunchy in a fragrant lime-thyme sugar, finished with toasted sesame oil and sesame seeds. Sweet, salty, and impossible to stop eating.
Crisp shredded cabbage and cucumber ribbons tossed in a creamy toasted sesame-tahini dressing. It comes together in about five minutes with no cooking at all.
Flattened Medjool dates packed with crisp sweet thins and marshmallow fluff, then blanketed in dark chocolate and frozen until snappy. One batch goes classic s'mores, the other gets a raspberry curd twist.
Zucchini strips marinated in garlic dip and spices, then fried in a seltzer batter that puffs up light and airy around them. Crisp outside, juicy inside, and made for dunking in more garlicky dip.
Ripe tomato grated to a pulp, stirred with toasty sesame oil and salt, then spooned over crisp garlic-rubbed sourdough. Cool, juicy, and exactly what a hot summer day calls for.
Pillowy ricotta and spinach dumplings bound with potato starch instead of flour, brightened with lemon zest and simmered tomato sauce. They cook in minutes and turn tender and chewy, with a silky garlicky sauce spooned over every bowl.
Crisp popcorn and airy sweet bites tossed in melted semisweet chocolate and studded with tart freeze-dried strawberries. It sets up in the freezer into snackable chocolate-strawberry bark chunks.
A giant peanut butter cookie baked right in the skillet, with a crisp golden top and a gooey, half-baked center. It comes together in about 20 minutes and is best scooped straight from the pan over vanilla ice cream.