Simple Cooking

Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the possibilities are endless. If you've got the time, make a double batch and keep the second pan uncut in the freezer for last-minute visitors.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

These slice-and-bake shortbreads can be prepped and kept wrapped in the freezer for up to a month before baking. And guess what? No need to defrost before slicing and zipping them into the oven.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

A low, steady simmer is the key to this braise, so keep an eye on the pot.

Muesli is my go-to breakfast. Pomegranate adds an appropriately seasonal touch.

Christina Tosi, the chef, owner, and founder of New York's Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces. You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries. For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

The only decorating icing you'll ever need.

Molasses keeps these cookies magically fresh and chewy for days.

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on—or make. No cookie cutters, sprinkles, or icing necessary.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

You can find Thumbelina carrots at farmers' markets.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.