Make Ahead
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Break out the vanilla ice cream and tuck into a slice of this fun, floral take on the classic apple pie.
4.3
(4.25)
Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.
4.4
(4.41)
This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.
5.0
(4.88)
Easy
When life gives you lemons, make Mina Stone's irresistibly moist and zesty olive oil cake.
4.0
(3.91)
If a caramel apple and a snickerdoodle got together and created some seriously delicious magic, you'd end up with these soft and chewy cookies that taste like a mug of warm spiced cider on a crisp fall day.
4.3
(4.27)
Easy
Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.
4.0
(4.19)
Vegan
Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).
4.3
(4.29)
Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.
4.4
(4.38)
One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.
4.5
(4.54)
This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.
4.5
(4.45)
The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
The fizziest, most fun way to use up all of those end-of-week veggie scraps.
5.0
(4.93)
A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.
4.6
(4.58)
For the best fish stock, make your own, even if you can't exactly match the proportions suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fishmongers will give you bones for free.
3.6
(3.6)
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