5 Ingredients or Fewer

This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter—the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

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

Mix equal parts yellow and blue food dye to make green.

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Store-bought caramel sauce and frozen puff pastry are the secrets to a showstopping Thanksgiving dessert that you can make in under an hour.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Koji—a type of fermented rice used as seasoning in Japan—makes the meat in this roast chicken more tender, crisps up the chicken skin, and lends both sweet and savory notes.

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

Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.

A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers.

Deliciously smooth Brown Gravy every time.

Make Perfect Turkey Gravy every time.

Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.

This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)