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These delicious cookies make a wonderful addition to any holiday dessert spread, both with their beautiful color and their sweet-tart flavor. Cranberry Orange Cookies 1 cup unsalted butter, softened ½ cup white sugar 1 cup brown sugar Zest of 1 orange 1 egg 2 tbsp fresh orange juice 2 ½ cups flour ½ tsp baking… Read more »

This has become my go-to chocolate cake in recent years. It’s simple, chocolatey, and happens to be vegan (although you wouldn’t guess it) if you’re looking for a new treat for the dairy- or egg-free people in your life. Amazon Chocolate Cake From Food52.com 1 ½ cup flour 1/3 cup unsweetened cocoa powder 1 tsp… Read more »

These biscuits are better than the restaurant version, and you don’t even need to leave your house for them! Cheddar Bay Biscuits 2 cups flour 1 tbsp sugar 1 tbsp baking powder 2 tsp garlic powder ½ tsp kosher salt ¼ tsp paprika 1 cup buttermilk, room temp ½ cup unsalted butter, melted 1 ½… Read more »

Roasted Pork Shoulder Slow and steady is the way to go when cooking hard-working cuts of meat like pork shoulder. When buying pork for slow cooking, go for a pork shoulder (also sold as a pork butt or Boston butt) with a layer of fat on one side, which will keep the meat moist and… Read more »

These lemon bars can entice even a lemon-hater into their fan club—just ask our staff! Lemon Bars From food.com Crust: 2 cups sifted flour ½ cup powdered sugar 1 cup butter, softened ½ tsp salt Filling: 4 large eggs, beaten 2 cups sugar 1/3 cup lemon juice ¼ cup flour ½ tsp baking powder ½… Read more »

A favorite with both campers and retreaters, this layered enchilada bake can easily be made ahead and customized. I like to add corn and kale, but the sky’s the limit! Chicken Enchilada Bake (serves 6-8) Adapted from a recipe on Food52.com 1 lb. chicken breast, cooked and shredded 1 yellow onion, cut into 8 wedges… Read more »

If you’re looking for another way to get your fill of pumpkin this fall, these cookies will hit the spot. By resting the dough in the fridge, the spices work together to make some autumnal magic. Pumpkin Chocolate Chip Cookies Adapted from Food52.com 1 cup sugar ½ cup vegetable oil 1 cup canned pumpkin puree… Read more »

Double chocolate, double yum! These muffins are a great way to use up any stray bananas that may be languishing in the fruit bowl. For a fun variation, you can switch out the chocolate chips for peanut butter chips! Double Chocolate Banana Muffins From Smitten Kitchen 3 very ripe bananas ½ cup butter, melted ¾… Read more »

Although these cookies are gluten and dairy free, you won’t miss a thing! A slight alteration on the 3-ingredient peanut butter cookies floating across the internet gives this recipe the perfect texture to satisfy any craving. From the Ovenly cookbook 1 ¾ cup (335 grams) light brown sugar 2 large eggs ½ tsp vanilla extract… Read more »