Simple Cooking

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Like a potato-y flatbread and great topped with cured fish.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.