Make Ahead

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Leveled-up pigs in a blanket for your next party.

Just as great with coffee for breakfast as it is with amaro for dessert.

Practical to make and feels like a total flex.

Great for all kinds of dinner dates.

The sweet, jammy garlic cloves are only half the story—don’t sleep on the deeply savory oil.

Sweet, jammy, deeply browned onions worth every minute of stirring.

An immediately familiar and comforting dish from Agnes and Sherman in Houston.

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

So much more affordable than ordering from those fast casual salad chains.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

Whether you spend all day in the break room or only have time for lunch al desko, these lunches satisfy.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

They tried taking it off the menu. It didn’t go well.

Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust come together in this frozen pie worthy of any celebration.

No last-minute shaking, stirring, or bar setup required.

Turn peak summer berries into a bright, sweet-tart shrub that keeps for months.

An easy, supple, fresh pasta that rolls beautifully into fettuccine, ravioli, lasagna, and more.