Make Ahead

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

Crispy, chewy, and naturally gluten-free.

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They’re salty-sweet with pockets of raspberry jam.

This recipe adds a little cornstarch for a more delicate cookie that is also easier to pipe or push through a cookie press.

This family favorite holiday cookie pairs the winning combination of chocolate and peanut butter.

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take classic peanut butter blossoms a step up from their former selves.

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…

This peppermint bark is made with not one, but three kinds of chocolate: milk, bittersweet, and white.  It’s a stunning, festive sweet to make for yourself and loved ones during holiday season. 

These caramel candies are a joy to make and give to loved ones. Make the original, then try your hand at orange caramels, espresso caramels, and salted caramels.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.