Simple Cooking

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

Indulgent raspberry cream cheese makes homemade brownies even better.

Slightly undercook these mouthwatering morsels for a molten effect.

This addictive sauce is also incredible with beignets or ice cream.

Toast the cornbread for a nice crisp texture.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

These taste even better a few days after they're made.

Feel free to substitute whole milk for the heavy cream.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

A simple toasty and buttery treat.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Frozen corn and cranberries are the secret to these festive flapjacks.

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.