Epicurious

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.

With its unique indigo color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion.

Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.

Mimicking traditional semolina pasta, cauliflower "rice" takes on fragrant Persian spices in this grain-free take on couscous.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

Spell out holiday cheer on your favorite platter or cookie plate with these wintery snow-capped cookies.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

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

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