Make Ahead

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

Inspired by Chinese savory egg custard, this flan steams on the stovetop for only 15 minutes, taking down the cooking time drastically.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.

If the cake calisthenics required in most roll cake recipes give you anxiety, this chocolate Swiss roll recipe is for you.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

With a creamy chocolate filling and big swooshes of homemade whipped cream, this classic recipe is welcome at any party.

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.

With glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.

Silky mashed potatoes in an Instant? It can be done.

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

This Gourmet classic makes a perfectly spiced pumpkin pie with a flaky, buttery crust.