Easy

This not-too-sweet loaf would also make amazing French toast.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

This bread is also perfect with chili.

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

Indulgent raspberry cream cheese makes homemade brownies even better.

Slightly undercook these mouthwatering morsels for a molten effect.

This addictive sauce is also incredible with beignets or ice cream.

Toast the cornbread for a nice crisp texture.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

These taste even better a few days after they're made.

Feel free to substitute whole milk for the heavy cream.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

A simple toasty and buttery treat.