Make Ahead

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

Our mini-burgers have exotic spices and herbs to make sports day gourmet.

Fried chicken on a hot buttered biscuit—what's not to like?

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You're welcome.

Garrett McCord, coauthor with Stephanie Stiavetti of Melt: The Art of Macaroni and Cheese, created this recipe exclusively for Epicurious. A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences. If you really like the crunchy topping, go ahead and add more—use an additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a slightly larger handful of shredded cheese. Want more assertive cheesiness? Experiment with different Cheddars, including aged versions. And of course, feel free to add your favorite extras like raw or roasted broccoli or cauliflower, or crisp cooked bacon. For more on mac 'n' cheese, including tips from McCord and more mix-in ideas, see Classic Recipes: Macaroni and Cheese.

Before morning runs, I'm always looking around the kitchen for a healthy nibble that will hold me over until I can eat a proper breakfast. These 86-calorie bites are just the ticket. And since they are dairy- and nut-free (and wheat-free if you use puffed rice), they pass the school test!

Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, instead of brewing it, the antioxidant levels are even higher.

This juice is a real energy boost, and it's great when you need a pick-me-up or when you need to fuel a workout. The fruit provides energy, while the beet increases endurance, and the celery and fennel push out toxins.

Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

Make this dish ahead of time: It's great at room temperature.

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.