Claire Saffitz

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you’ve been warned.

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.