Epicurious

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

Deep, rich dark chocolate, milky white chocolate, and sharp peppermint come together in a gift-worthy brownie.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

This juicy gin punch from veteran bartender Al Sotack gets warm winter vibes from allspice dram.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.

This Manhattan gets its bright color and sweet pizazz from a little bit of maraschino cherry juice.