Bon Appétit

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like <epi:recipelink id="51134530">glazed carrots</epi:recipelink>.

Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.

The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat.

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan.

The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

A handmade sausage mix takes the place of cocktail franks in this new party classic. A couple of these will keep those Manhattans you're swilling in check.

Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

These buttery, heart-shaped French cookies are great for dunking into hot cocoa—or serving with coffee.

Roasting the carrots intensifies their sweetness.

Holiday spiced nuts meet the candied street-cart variety. Send any extra home as gifts for your guests.