Make Ahead

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

The slight bitterness of kale practically cries for sweetness to balance it out—persimmons are perfect and play well with the lime juice, prosciutto, and feta. Crisping the prosciutto adds a textural contrast.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

White chocolate gives a rich, creamy finish to these deliciously spiced slice-and-bake cookies.

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

I’m just going to say it: this is the best macaroni cheese I’ve ever eaten – better than the macaroni cheese I ate as a child; better than the macaroni cheese I brought my own children up on when they were little (they don’t agree); better than any fancy restaurant macaroni cheese with white truffle or lobster; better than any macaroni cheese I have loved in my life thus far, and there have been many.

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Forgot to dry out the challah for this pecan-crusted brunch dish? Lay out slices on a rimmed baking sheet and toast in an oven set to 425°F until dry (about 8–10 minutes).

Cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy pumpkin icebox pie.

Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you've bruleed it.

Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.