Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves — perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel.

Jam-glazed chicken, mustard-baked salmon, grilled cheese for a crowd, and more.

Pure sweet potato bliss!

The reverse-creaming technique is almost impossible to mess up—and it makes sure that you'll end up with a light, fluffy cake.

This remarkable sabayon, made with egg yolks left over from [Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce](/recipes/food/views/350576) , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.

Easier than apple pie, baked apples should be your back-pocket, cold-weather dessert. Learn how to make baked apples by following this guide.

We asked the legendary cookbook author to go through his recipe archives and find his 10 favorites. (Naturally, his first pick was pancakes.)

The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.

Slather on sandwiches, and serve alongside ham or sausages.

When we were in Napa a few weeks ago, there was one question I asked at every single winery. It wasn't about the grapes or the wine-making process or the vineyard. Instead, I wanted to know each person's story. I'm a bit nosy curious as it is...I'm usually chomping at the bit to ask a million questions of each new person I encounter. This urge was even stronger at the wineries in California, where I was endlessly wondering how each person got to where they are now. I suppose it's because living in a vineyard or pouring wines all day seems so romantic and fantastical. My daydreams of what life is like living in wine country were brought down to reality when I further questioned one particularly beautiful girl, who looked more California beach babe than winery employee. I asked if she drank wine daily, to which she laughed and said no. My dad followed up with a question (now I know where I get it from!), wondering what she drinks when she isn't drinking wine. Her answer? Kale smoothies! Well shucks, I've been putting spinach in my smoothies! If I substitute for kale will my legs be that tanned and thin? My hair that long and shiny? If only... Still, I could relate to her approach to balance. Fine food and wine is normal and expected, but so are healthy greens and an active lifestyle. It's how I strive to live--dessert every day, but more vegetables than dessert. Wine or cocktails, but not every night. Lazy nights on the couch, but after I break a sweat. So where does this detox salad come into play? It's all a part of the balance! After a few weeks of FUN, fun being a trip to New York and a wedding and of course the vacation in wine country, I was terribly unbalanced. There had been way more dessert than vegetables and more nights with alcohol than not. Was it worth it? 100%! But it was time to boost my veggie intake and this salad hit the mark! It couldn't be easier to make, so long as you have a food processor. The entire thing came together in 10 minutes and made a HUGE batch--enough for me to eat all week for lunch. It dries out a bit as the days go on, meaning you might want to add extra oil and lemon juice just before serving. I've already made this a few times--it's the perfect way to get a ton of vegetables and I promise you will be amazed at how delicious raw broccoli, kale, and cauliflower taste when finely chopped! The raisins provide just the right amount of sweetness while the sunflower seeds give a bit of salty crunch. By all means, enjoy that glass of wine and that second (or third) cookie...but don't forget your veggies either! One Year Ago: Broccoli & Apple Salad Two Years Ago: October Special Egg Sandwich Three Years Ago: Pork Chops with Sautéed Apples Shredded Vegetable Detox Salad slightly adapted from Doughing Rogue Ingredients: -3/4 lb carrots -2 bunches broccoli, roughly chopped -1 head cauliflower -1/2 bunch kale -1/2 cup fresh parsley -1/2 cup sunflower seeds -1-1 1/2 cups raisins -1/4 cup olive oil (add more as needed) -juice from 1-2 lemons -salt & pepper Directions: 1. Using the shredding attachment for your food processor, shred the carrots. Add to a large bowl and set aside. 2. Switch to the regular food processor blade and add the broccoli. Process until in tiny pieces (you may need to do a few batches of the broccoli). Add to the bowl with the carrots. 3. Repeat step 2 with the cauliflower. Repeat again with the kale, and then the parsley. 4. Add the raisins and sunflowers seeds to the large bowl with all of the vegetables. Toss to combine. Add the olive oil and lemon juice, stirring to mix well. Season with salt & pepper. Refrigerate until ready to serve.

I mean what’s not to love…eggs, peppers, bacon, CHEESE and avocado. Absolutely the best ingredients all wrapped up into a warm and yummy Old El Paso tortilla. Perfect anytime, and my kind of meal

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s'mores into chewy, mess-free sandwich cookies.

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

This is a plant-based take on Korean BBQ Beef using easy, accessible ingredients and can be made on one pan. Perfect for weeknight dinners!

Sweet, raisin-filled kugelhopf has origins in Austria, but it has since become a specialty of the Alsace region of France. It's often served for breakfast or brunch.

Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.

These extra-fragrant, sweet lemons can help even the simplest cooking shine.

The dish your Easter brunch has been waiting for.

We talked to Daniela Moreira of Call Your Mother Deli to troubleshoot bagel fails, flops, and flats. Here's what you need to know.

Spread it over my riff on carrot cake for the ultimate spring dessert.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.

This one-bowl cake is not only super adaptable, but has the most fun texture of any treat we know.

When mango season kicks in in summer, I make a big batch of this mango-lime curd and use it to fill my cookies, make tarts, and drizzle it over ice cream. I also like to eat it straight out of the jar with a big spoon, but that's a story for another day. Both fresh and canned mangoes can be used here. Read my notes on how to work with fresh mango pulp. Fresh mangoes contain a protein-digesting enzyme called protease that can prevent the curd from setting. Heating the fresh pulp before making the curd helps inactivate that enzyme.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

This classic recipe for crepes can be used as the basis for any dish that calls for a crepe. Learn how to make a classic crepe with our recipe.

There's no reason to stop at pie.

This is a family favorite, created by Gianni's aunt Angela. It's a great cake to make when summer fruit is abundant. It is delicious when made with the plums called for in this recipe, but you may also want to consider using figs—one of my favorite fruits—or pitted sweet cherries. You can substitute about 6 quartered figs or 1/2 cup of cherries in place of the plums.

To cut baking time, fork the tuber a few times, then nuke for 5 minutes.

This cozy Moroccan sweet potato stew is loaded with North African spices, lemon, sweet potatoes, and protein-packed chickpeas! A hearty, one-pot vegan meal.

Bill Clark’s morning buns are a pro-level pastry that even amateurs can make.

The best thing about this classic sesame-based confection (aside from the fact that it’s so delicious) is how easy it is to make at home. The base recipe can be varied to your heart’s content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.

It's been a very sweet holiday season in my home, with a cross-country cookie exchange, experimental fudge recipes (mixed results), and o...