Simple Cooking

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

The secret to moist and delicious chicken breast is this ultra-simple, four ingredient recipe

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.

Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

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).

These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.

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.

This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.

These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

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.

Who needs cranberries when you can have pomegranate juice?