Food Processor

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.

This nourishing soup is packed with creamy, chewy, and hearty textures that make the simple preparation extremely satisfying. Use stock instead of water if you’d like—but truly, you don’t need it.

Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Cheddar crackers, all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.

A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Figs soak up a Marsala wine caramel sauce as this tarte Tatin–inspired dessert bakes in the oven.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

This elegant little fall galette is studded with whiskey-soaked cranberries.

Keep in mind that the level of heat in harissa pastes varies widely from brand to brand—adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief.

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.