Epicurious

This fall whiskey punch has all the flavors of a pumpkin spice latte, but it’s completely transparent.

A few tricks make this hearty weeknight black bean chili recipe great.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.

This banana cream pie recipe reminds me of homemade banana pudding but with a kick.

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

A classic hot toddy is a perfect way to warm up on a cold evening—and it only requires three ingredients and some boiling water.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

This fan-favorite vegetarian stuffing recipe is sure to be the star of your Thanksgiving meal.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

Take a martini, but use bitter Averna instead of the vermouth.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.

Flavored with rosemary, sage, tarragon, and thyme, this turkey is something special.

This brown sugar bacon recipe is not a throwback, it’s a classic.

This easy bread pudding recipe gets an even easier sauce.

A simple side dish of roasted sweet potatoes, sweetened with maple syrup and spiced with red pepper and cinnamon.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.