Staff Favorites: The 106 Best Recipes of 2016

Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

We were amazed at how delectably creamy the sweet potato becomes in the juicer, plus it's a bit higher in calories and loaded with potassium to balance and replenish your electrolytes after exercise.

Classic lemon squares can contain up to 36 grams of sugar per piece. By putting a tangy cheesecake spin on ours, we’ve cut the sugar down to only 6 grams per pop. Your sweet tooth will agree that these bars are good enough to enjoy year-round.

Kids will love swapping forks for skewers to build their own kebab bites. The sweet-savory glazed chicken is perfect served with basmati rice and crisp steamed veggies.

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.

Sunchokes, the knobby, thin-skinned tubers also misleadingly referred to as Jerusalem artichokes (they're not artichokes and have nothing to do with Jerusalem), offer beguilingly nutty, sweet flavor. North Carolina chef Scott Crawford (of Standard Foods in Raleigh, NC) makes these root veggies shine in this elegant salad featuring 2 apple varieties—one sweet and one tart—and salty smoked trout.

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.

Traditional Mexican barbacoa involves wrapping meat in banana or avocado leaves and slowly cooking it over hot coals, partially steaming the meat to tender perfection. This slow cooker version replicates the flavors and a bit of that traditional method: Chipotle chiles, ground cumin, and oregano offer bold, smoky flavor, and the beef brisket steams to tenderness as it cooks gently in the slow cooker. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges. Or build yourself one awesome burrito bowl with those same components by putting them over brown rice or quinoa instead of in tortillas.

This delicate broth is a grade-A example of how to build big flavor—fast. Keep this recipe on deck for last-minute company.

Barton Seaver likes to serve this to his own family with turnips glazed with brown sugar, vinegar, and butter. Haricots verts also make a good companion. Look for a boneless, butterflied leg of lamb, preferably Colorado or Icelandic, and trim any excess fat.

Tart lime and tangy yogurt provide a necessary fresh, bright kick to balance robust earthy notes from spices like curry.

This Asian twist on an Italian-style favorite just plain works. The four sauce ingredients create an instant, incredibly balanced barbecue-type lacquer, full of vinegar and chile punch, caramel notes, and umami richness.

Tomatoes simmer with anchovies, olives, and capers for a tangy, rustic meal sure to please all tastebuds. Bucatini are long noodles with a hole through the center that captures some of the sauce. As a substitute, use thick spaghetti.

The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. You’ll love the artichokes, too. Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients. 

Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.

The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving.

This kind of dish is traditional street food in Greece. The key is to think of it like a sandwich, an Eastern Mediterranean sandwich: There is an ideal balance between the crust and the filling. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming flavors, and creamy vermouth is absolutely the "frosting" on the cake.

This has been Pittman's go-to "house" cookie for years—when she tells the kids she's making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too (like brown rice flour, buckwheat flour, white whole-wheat flour and whole-wheat pastry flour). They're wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.

This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.

Classic burger elements become a fast, fun salad for the entire family—a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.

This playful turkey melt's abundant crisp crevices and gooey interior will have the whole family wondering, "What can we waffle next?"

While not Israeli in origin (chermoula is actually a Moroccan condiment), this dish speaks to the many culinary influences of Israel's North African and Middle Eastern neighbors. The sauce is wonderfully complex—bright, herbaceous, and spicy. Israel has a vegetable-centric cuisine (they are eaten at every meal); cooking vegetables over an open flame until deeply charred is a favorite cooking method.

This staple Passover food can be enjoyed whether you're celebrating a Jewish holiday or not. Featuring soft, dumpling-like matzo balls made from matzo meal and eggs, this soup is the ultimate comfort food. While requiring a bit more effort than a jarred version, this homemade alternative is easy and definitely worth the results. Enjoy it as is, or garnish with parsley leaves. If you're making this for a crowd, make sure to start the day before so that it's served fresh and hot, and double the recipe to make sure everyone gets seconds.

Want to make a bigger batch? Doubling the melon should yield enough juice to make 6 drinks. Process and strain in 2 batches, and then mix up 3 times the rest of the ingredients in a pitcher.

Make the lemon syrup while the granita freezes, and refrigerate; strain before serving. Top with extra berries, if desired.

The pork gets a big flavor boost from achiote paste, a mix of ground annatto seeds, vinegar, salt, and spices. Find it at Latin markets.

"When I cook at home, I use fish sauce in a lot of Italian food," says Quealy Watson of Hot Joy. "I took Latin for four years and read most of Apicius [a collection of ancient Roman recipes]. After seeing the prevalence of garum, a fermented fish sauce, in ancient Roman cooking, using fish sauce in Italian food just made sense. It's essentially anchovy juice." Look for crispy fried garlic at your local Asian market.

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.

This creamy-crisp salad saves over 269 calories, 5g sat fat, and 121mg sodium over traditional broccoli salad.

Our quick homemade BBQ sauce is lower in sodium than bottled versions, and you can put this meal on the table in less than 30 minutes.

"Brussels sprouts are best when caramelized," says Gavin Kaysen of Spoon and Stable. "Tossing the roasted vegetables with rich, salty fish sauce enhances the sweet notes created by the cooking process.

It’s hard to believe there’s anything you can do to make a creamy French cheese any better than it already is, but we found a new way to take it to a new level. As the summer beats on, you can still keep this party starter on the roster—just exchange the cherries for the most seasonal fruit: nectarines, plums, peaches, and blueberries all make a delicious pairings.

Dress this staff favorite with cold-smoked salmon atop a creamy filling seasoned with fresh dill. You can easily double or triple the recipe to feed a crowd.

In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you're pressed for time, do as the Bordelais do—quick and easy.

The low, even heat of the slow cooker helps flavor powerhouses like miso, sesame oil, and soy sauce to impart tenderizing moisture, umami depth, and savory personality to common pot roast.

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.

Ribbons of zucchini and bright cherries bursting with flavors are the perfect pair for this creamy ricotta base.

Think of this impressive salad as a deconstructed version of a spring roll. Rice noodles cook in just 2 minutes; be sure to drain and rinse promptly with cold water so they don't overcook.

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer. We like the look of a baking dish, but you could use an ovenproof or cast-iron skillet: Sauté the peppers and build the gratin in the pan, and transfer to the oven.

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash. This would also work well with zucchini.

Steven Brown (chef and owner of Tilia) uses beets to bring earthy flavor and bright, bold color to cured salmon, which he serves on sourdough toasts with fromage blanc, hard-cooked egg, radish slices, and a few drops of tangerine-infused oil. Feel free to sub store-bought smoked salmon that's thinly sliced. You can also go low-carb and serve the salmon on long cucumber slices.

Fried green tomatoes are a classic Southern summer treat often cooked in bacon grease and dunked in a mayo-based sauce. They are wonderfully delicious, with their combination of tart, juicy tomato slices and crisp, seasoned breading. This is a dish that absolutely needs to break away from its regional roots.

Halve the tofu lengthwise for more surface area so the water can drain out quickly; then pat dry so it won't spatter in the pan. Sweet chili sauce has less heat than Sriracha. A bit of sugar balances its vinegar punch. Find it in the international aisle.

"Okra doesn't have to be fried. Charring the pods is really fun—it shuts down the sliminess and gets beautifully crisp. Tomatoes just need a little salt, pure and simple," Christensen says.

Sprout a grain like quinoa (it takes time but almost no attention) for a pleasing bite and a nutrient boost. Add veggies and nasturtiums and marigolds (flowers optional) for a peppery kick.

This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton (owner of Birchwood Cafe) says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw.

Tomatoes are a summer superstar. Enjoy them in a refreshing salad or simply sliced. Sweet peach dressing amps up the summery deliciousness in this simple salad.

Neptune Oyster in Boston and Red's Eats in Maine, on which this recipe is based, both give the option of butter or mayo. Offering that choice means they can't hide anything about the quality of their lobster.

A taco is only as good as the quality of its simple components, especially the salsa. Good salsa is about balance: not too spicy, too tart, or too watery. Charred tomato and serrano bring bold flavor to this versatile salsa.

Marinated chicken simmered in an aromatic coconut broth = flavor building at its finest. This Southeast Asian-inspire bowl is all about big flavor with minimal effort. When working with lemongrass, give the stalk a couple of whacks with the back of a knife before chopping to release its flavorful oils.

Charring refers to singeing and blistering the outermost layer of a food over extremely hot heat. This makes for a bolder flavor and adds a smoky nuance. Be aware: This type of high-heat cooking creates a lot of smoke, so be sure to ventilate the kitchen, or cook (in the pan) over an outdoor grill. Shishito peppers are tender, usually mild, and enjoyed whole. Serve with our spicy sauce or squeeze of fresh lemon juice.

This grown-up float gets classy with sweet wine and a hit of fresh basil (you can substitute sparkling grape juice or cider). Blending the frozen cantaloupe makes the drink wonderfully frothy and refreshing. Freeze the fruit ahead; then blend and assemble just before serving. This staff favorite can't be beat when you want a seasonal summer drink to serve at a backyard barbecue, al fresco dinner party, or as a quick weeknight pick-me-up. One batch serves six, so double or triple for a group as needed. Garnish with basil springs and cubed cantaloupe to add to the summertime appeal.

Nori (dried seaweed) adds a layer of toasty umami and this flavor bomb ingredient works magic on more than just fish. Keep the steak juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain.

Because the wings get a good bit of char, the type of honey you use isn't as important here (it'll lose its subtler nuances). Though we remove the skin from the wings, you'd never know it—they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.

This speedy vegetarian entrée is absolutely bursting with peak-season produce. Side suggestion: an herby white bean and arugula salad.

With their awesome crunch and yellow color, thinly sliced golden beets make a great stand-in for tortilla chips. A mandoline works beautifully for slicing; try to cut the beets between 1/8- and 1/16-inch thick. If you use a knife instead, aim to get the thinnest slices possible.

Thanks to the nifty spiralizer, raw vegetable "oodles" can be cranked out in a jiff. Packed with plant-based ribbons, whole grains, cabbage, peas, nuts, and herbs, this version of Pad Thai is satisfying and refreshingly raw, saving 400 calories over the classic. 

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

Minneapolis Chefs Jamie Malone and Erik Anderson lay Asian flavors on this stone-cold stunner. "Varying texture keeps things interesting," Chef Malone says. "Don't overcook your noodles," Chef Anderson says. "You don't want them to be too soft or mushy. You want a pleasant, chewy texture. It's all part of the fun of eating noodles."

White miso is the umami-bomb base of the dressing that will have you licking the bowl. It's potato salad like you've never had before, guaranteed to steal the show at your next barbecue.

Honey will never expire. The acid content is so high that bacteria can't survive and multiply. The high acidity comes from the super-concentrated sugar solution, with only 1/5 of the original water content. But if you leave your honey unsealed, it will absorb water from the air and create a less acidic environment where bacteria can thrive. Bottom line: If you want to keep any honey good forever, keep a lid on it.

You'll love the intense flavor of this infused honey. Use it in salad dressings or marinades; drizzle over cheese, toast, or ice cream; or package in a cute jar, give as a gift, and make someone very happy.

Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.

We transform the cinnamon roll into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. Yeasted cinnamon rolls take hours. These speedy muffins are done in just 30 minutes. Keep leftovers in an airtight container up to 4 days, or freeze up to 1 month.

We deconstruct the classic Vietnamese sandwich for a whole-grain bowl that's perfect for make-ahead lunches or dinner. Precooked brown rice takes the place of the traditional baguette. Our quick vegetables are ready in just 20 minutes. If you haven't pickled your own vegetables before, you'll be surprised by how easy it is. Not sure how to use the rest of the chile paste? Try tossing green beans with a couple teaspoons (along with honey, soy sauce, garlic, and canola oil) and roasting, spread a little on grilled cheese, or try it in our Hot and Sour Soup with Tofu.

Microwaving the potatoes gets them tender in minutes; roasting gets them the crispy edge we love. One package of poultry herbs includes just enough fresh sage, rosemary, and thyme, while packages of single herbs tend to spoil before they're used.

Jalapeno seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Haricots verts are the snap bean's slender French cousin and cook in a couple of minutes for an easy side or crisp-tender stir-in for many dishes. Raw radishes are fine, but pickled, sautéed, or roasted is divine. You'll wonder how you ever did without them.

A big batch of meatballs transforms from comfort food tonight to global twists during the week. Pork adds richness, but you can use all beef if you prefer. If you won't be using the rest of the meatballs soon, freeze them in a zip-top bag for up to 2 months; thaw them overnight in the refrigerator or in the microwave for 1 to 2 minutes. Serve this dish with mashed potatoes and roasted Brussels sprouts for an easy dinner. Use leftovers on top of Banh Mi Bowls, or stuff them into pitas for a Greek-style sandwich.

Radishes become tender and blushing pink when sautéed, a lovely addition to the quinoa. Move over, spuds and rice. Quick-cooking quinoa is a protein-packed whole grain that's the new everyday starch in your pantry. Red onion is pungent enough to hold its own, sturdy enough to add great crunch, and pretty enough to showcase.

Risotto requires no special technique, just the patience to keep stirring. Use a ladle to add liquid in even amounts. Sautéed fennel adds a touch of sweetness, but you can leave it out if you prefer and sprinkle on a little dill at the end instead. We pair this staff favorite with Grilled Balsamic Radicchio with Pine Nuts. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. Sautéed, grilled, or baked, its sharp character mellows. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining.

These crispy nuggets are worth nibbling—and a great way to use leftover quinoa. Kick the sauce up a notch with a dash of Sriracha, if you like. Garlic powder is great here, as it evenly distributes garlic flavor without having to worry about any mincing or the garlic burning in the oven. It's also important to chill the quinoa so that it adheres to the chicken. Rice flower keeps these nuggets gluten-free, but you can use whole-wheat or all-purpose instead.

Sweet peas, salty bacon, and slightly acidic tomatoes complete this colorful skillet main. Chop the bacon first, as we do, or cook whole slices until crisp, remove from the pan, and crumble. A faster alternative to pasta, gnocchi sear beautifully, meld well in a skillet sauté, and plump into tender pillows when added to soup.

We fancified the classic ham and cheesy sammy with prosciutto, Swiss, and pear. Fig preserves provide the can't-quite-place-it sweetness that elevates this toast; you can sub 1/2 teaspoon honey. The salty and sweet combination of pear and proscuitto creates a satisfying entrée with 14g of protein. Pair with one of our layered soups for a heartier meal. We can guarantee this kid-friendly staff favorite will be a hit when served as lunch or as a party appetizer. Put ripe fall pears to good use by savoring this seasonal fruit in cocktails, salads, and more, including our creative ideas for toast toppings.

Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.

This Japanese breakfast mainstay often served alongside eggs, pickles, rice, and fish also makes a quick and healthy lunch. You can throw it together in just 10 minutes for a dish that's low in sugar and calories. Brown rice noodles, mushrooms, and a hard-cooked egg make this vegetarian soup—and staff favorite—hearty and satisfying. That said, you could easily add meat if you like; leftover roast pork would be ideal. White miso gives a slightly sweet flavor to this Japanese soup, and we have plenty of uses for this versatile soybean paste packed with protein, vitamins, and minerals.

We were so inspired by the vegetable flatbread made by David Frenkiel and Luise Vindahl of greenkitchenstories.com, we decided to create our own hearty, seed- and nut-packed version. The gluten-free slices are perfect for sandwiches. Pop slices into the toaster oven for crispy edges. Or wrap in foil for soft, warm slices.

This festive fall dessert became an instant staff favorite. Brown butter imparts a rich flavor to blondies composed of bittersweet chocolate and cream cheese. A plastic zip-top bag makes it easy to pipe the web pattern onto the frosting.

We thicken the chili slightly, stir in more fresh fall vegetables, and bake with a flaky cheddar biscuit topper for a fun, fast take on a classic potpie. Creamy butternut squash and hearty beef chili provide combine to make this wholesome, easy weeknight dinner. We skipped the hassle of peeling and chopping the squash by buying the packaged cubes. Topped with flaky cheddar biscuits that rest atop the potpie like soft pillows, this meaty dish is a great way to repurpose chili and make use of seasonal fall vegetables. The kids won't be able to resisting dunking biscuit after biscuit in this flavorful beef chili. Use a vegetarian chili for a tasty meat-less option.

In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.

Meet your new favorite casserole recipe. This budget-friendly dish (costing under $10) allows you to stretch a small amount of meat over several servings. It's family friendly, filling, and loaded with flavor--the perfect weeknight meal. The high heat on this recipe allows it to cook quickly, crisping the spaghetti slightly on the outside to make the perfect "pie crust" for this dish. You can use crumbled sausage in this dish, or start with Italian sausage and remove the casing, which is what the recipe calls for. Remove the casing by cutting up the side with a knife or kitchen shears, then crumble the sausage using a spoon in the skillet as it cooks.

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

This is comfort food. It's warm and creamy, even though there's no cream in it. Vietnamese like variation in their food—not just one flavor or texture. The crispy ginger slices and fresh herbs add just the right amount of zap to the dish. Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown. Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375° for 10 minutes. Crush halve the strips for the soup and garnish with the rest. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed.

Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

Gently pat the dough flat instead of rolling with a rolling pin. Patting preserves all the pockets of fat needed for flaky biscuits, whereas rolling pancakes them into small, dense pucks. Cut the biscuits into squares to avoid any leftover scraps. This will also help you avoid the twisting motion of using a cutter that can also lead to flat biscuits. Spelt flour adds a deep nutty flavor, but you can use white whole-wheat flour if you can't find spelt.

Rustic is gorgeous—that’s never been more true than with this fall apple tart. We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a “star” shape in the center of each slice adds a special touch, but any slice will work. You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.

This is the dessert you cook when you want to make a big impression. Everything about it, from the ginger kick in the crust to the sweet earthiness of the beets in the filling to the rich goat cheese in the topping, comes together in beautiful harmony. Be sure to use an 11-inch tart pan to accommodate the filling; a 10-inch pie plate will work in a pinch. Look for buttermilk powder on the baking or with the powdered milk.

A playful and delicious twist on traditional chess pie, this treat gets a triple shot of rich sesame flavor—white sesame seeds in the crust, tahini in the filling, and black sesame seeds on top (feel free to use white sesame seeds there if you can’t find black). These nutty touches allow Darcy to use less sugar than traditional chess pie recipes, which often call for 2 cups. If you’d like to play up the “chess” pie angle, do as Darcy does, and arrange the black sesame seeds in a checkerboard pattern on top of the pie. A touch of vodka in the pie crust is a great baker’s trick; it makes it the crust more flaky and tender, and it evaporates out as the crust bakes so you have no residual alcohol flavor. We like the depth that sherry vinegar adds to the filling, but you can also use apple cider vinegar for similar results.

Who says goat cheese is only for savory food. Creamy and luscious, goat cheese makes for the perfect ingredient in a thick, decadent cheesecake dessert. Mixed with Greek yogurt and a touch of powdered sugar, this adorable cheesecake bites are the perfect solution for using up leftover goat cheese. Topped with fruit preserves and served in pre-made mini-phyllo shells, this cute, crowd-pleasing dessert is ready in minutes.

You might have to marry the miller if you want to grind a large batch of nuts into a pure powdery flour. Commercial producers have equipment designed to finely mill nuts without adding extra ingredients. In smaller quantities, though, you can make flours from less-oily nuts (pecans, hazelnuts, almonds, and pistachios) with a small electric coffee grinder. Work in 1/4-cup increments, and add 1 teaspoon flour with each 1/4 cup of nuts to prevent clumping; pulse to prevent making nut butter. For oilier nuts like macadamias (used in the cake below), you can process whole nuts with purchased almond flour. Nut flours work well in cakes and cookies, as sauce thickeners, and as binders for meatballs or crab cakes. There's no difference between nut meals, nut flours, and nut powders. Some people say meal contains the skins of nuts or the grind is finer or coarser depending on the name. But the names are used interchangeably, and they all mean the same thing: pure milled or pulverized nuts.

Fresh thyme and lemon juice brighten this easy weeknight dinner. Kid-friendly and super quick, this can be your new go-to pork dinner. Clocking in at only $10.79 per serving, this dinner keeps in mind both your health and your wallet. You'll most likely have leftover goat cheese, but lucky for you, there's plenty of healthy, delicious ways that you can make use of what you didn't get to.

Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.

Guests will swoon—we know we did—over this masterful turkey breast. Caramelized onions become the base for a gravy that tastes like the best French onion soup ever. Don’t fret if the sliced onions overflow from the pan at first; cooked slowly, they will collapse to a fraction of their original volume. The bone keeps the breast meat moist and props up the breast in the pan so it can brown evenly. Save the bone for turkey stock. If you leave the skin on, as shown, it adds 20 calories and 1g sat fat per serving. Serve with our Skillet Green Bean Casserole, Classic Herb Stuffing, Buttermilk Mashed Potatoes, and Grand Marnier Cranberry Sauce.

If you’re looking for a way to amp up your traditional sauce, this is it. Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). White balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries. If you don’t have white balsamic, use white wine vinegar or cider vinegar—regular balsamic is a bit too strong and would darken the finished sauce. Beyond your holiday plate (and inevitable holiday leftovers), add to a cheese plate or sandwich buffet. Omit the orange liqueur from the master recipe. Simmer cranberries with rosemary sprigs, sugar, water, and cranberries. Stir in balsamic vinegar.

This two-bite, no-fork-required appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budget-friendly roe. Depending on what kind you choose, it can be affordable or break the bank. Make note of the origin to be sure you aren't buying caviar or roe from endangered fishing areas or species. We suggest Classic American White Sturgeon Caviar ($85/oz.), Paddlefish Caviar ($44/oz.), Salmon Roe ($8/oz.), and Masago ($5/oz.). Store opened caviar on ice, and use within one to two days. In a pinch, sour cream can stand in for the crème fraîche. 

The muddling technique draws complex flavors from the lemon, making the beverage floral, bracing, and irresistible. A sprinkling of grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only 6 ingredients. Ruby port has spent less time cask-aging than tawny port, and so is a little sweeter and fruitier, perfect in this recipe. This drink has a lower alcohol content than standard cocktails, a great quality in a punch that's meant to refresh as much as relax.

Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beers adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.

Salting and smoking a tender cut of beef gives it an unrivaled flavor. Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle of your supermarket during the fall and winter. Tailor the heat and tang of this silky sauce to your taste buds by adding more or less horseradish, pepper, and lemon.

This meal is simple yet so impressive, perfect for a season full of casual entertaining that starts well before Christmas and New Year’s. Luxurious lemon curd is the secret to a fantastic glazed salmon; your guests will be in awe. You can also substitute honey for equally delicious results. A big batch of buttery mashed potatoes starts as a side tonight, then is incorporated into portable casseroles (’tis the season for potlucks, after all). If you don’t have a party to get to, freeze ahead for instant comfort on nights when there’s no time—or energy—to cook.

This dish has fewer than 20g of total carbs—about half of what you'll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture—yielding a creamy texture inside, while the top bread pieces get delightfully crisp.

This easy dish is perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad to complete the meal.

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them.

Balancing hearty bites of kale and sweet notes of pomegranate, this salad is a flavorful, seasonal way to kick off a holiday meal. Packed with vitamins, and nutrients, kale and pomegranates are both superfoods that make for a wholesome, healthy salad. This starter is colorful and crowd-approved, making it the obvious option for your next hosting gig.

Switch it up from classic potato latkes to these low-carb, cheesy cauliflower and Gruyère latkes. Keep the level of water and moisture in the cauliflower down by carefully wringing out with a paper towel or clean hand towel to assure that your latkes are crispy, not soggy.

Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.

This French stew was traditionally made in a specially shaped covered terra-cotta crock that allowed condensation to build up and prevented any of the braising liquid from evaporating—all of which makes for a velvety, rich stew with super moist meat and very tender vegetables. The slow cooker is a great modern equipment swap that will let you achieve the same results. It’s fin—in fact better—if you make this dish a day or 2 ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 21⁄2 pounds. Save yourself time and ask the person behind the meat counter to trim the meat and cut it into stew sized pieces.