Easy

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

Simmer the bones of a rotisserie bird in water with a handful of aromatics and flavor-packed mushroom stems to make the umami-rich broth for this comforting soup.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

This elegant little fall galette is studded with whiskey-soaked cranberries.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Roasting Italian sausages on a bed of sliced fennel and red onion is two kinds of genius: sausage drippings flavor the vegetables and you only have one pan to clean when dinner is done.

Slow-roasting provides the best insurance for moist, super-flaky fish without the need for much tending—which means you can direct most of your attention elsewhere this Valentine’s Day.

Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.