Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.

This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.

Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.

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It’s been 17 months since I first questioned whether anyone even needed another recipe for a basque cheesecake — the burnished, custardy and uncluttered kind that hails from San Sebastián, Spain — and concluded that in fact, I did.

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Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

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This recipe was inspired by Chipotle’s tofu option called “sofritas.” Have you tried it? I often order it on my burrito bowl for some additional plant-based protein. It’s hearty, saucy and spicy, and makes the extra three-dollar charge for guacamole worthwhile.

I based this recipe directly on Chipotle’s ingredient list. Then, I played around with the amounts and the method until it tasted just right. Honestly, I like this version even better! It tastes fresh, flavorful and nicely spiced. Sometimes Chipotle’s sofritas are so spicy that they overwhelm the other flavors in my bowl.

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Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

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Ketchup fans will love this recipe. It offers a thick, dippable texture, with classic yet grown-up ketchup flavor. It tastes nicely balanced, but leans a little more savory than sweet. The recipe calls for a whole container of tomato paste—choose the best you can find for deep, rich tomato flavor.

Beyond the tomato paste, you’ll need balsamic vinegar for some sweetness and tang, dried spices for complex flavor (garlic powder, mustard powder, cinnamon and black pepper), salt to enhance the rest, and water to thin it out. That’s it! No corn syrup or added sugar here.

I always assumed that making ketchup would be too tricky, but I was wrong. This recipe is so easy to make. You can whisk it together by hand in just a few minutes. It tastes best after an hour’s rest.

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Let’s celebrate the cooler weather with a stack of warm apple pancakes! These apple-flavored pancakes are the perfect autumnal breakfast treat. They’re a simple weekend breakfast project that keeps well for quick weekday mornings (they freeze and thaw well, too).

This apple pancake recipe is made from scratch with freshly grated apple, which is enhanced by a touch of ground cinnamon. Tart apples like Honeycrisp or Granny Smith offer the most impactful flavor. You’ll see that I used Honeycrisp apples in this batch—they’re our family’s favorite, and they yield terrific pancakes.

You might already have everything you need to make these pancakes in your pantry. Let’s make some.

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These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

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How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.

This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!

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I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

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Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

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It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

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I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.

I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.

I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.

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Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

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Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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Are you familiar with migas? If not, let me introduce you! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, which lend delicious salty-crunchy-corn notes. You’ll typically find sautéed onions and peppers or tomatoes folded in as well, plus your choice of toppings.

Migas are served in Mexican under various names, but this recipe is modeled after the Tex-Mex migas served in Austin, Texas. It’s a wonderfully satisfying and flavorful meal to enjoy for breakfast, brunch, lunch or even dinner.

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Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years of archives on this website, sometimes when I want to grumble about something food-related but it’s not the time or place, I tuck it in a little document called “rants” that is so full of cringe, you only have my permission to publish posthumously. But I can’t write a headnote for this particular cake without first owning up to #23 on the list in advance: “Apple cider cakes are lies.” Which begs the questions: Who hurt you, Deb? What gives? Essentially, my quibble is that you can put all of the wonderful fresh-pressed apple cider you want in a cake, but it rarely comes through to actually taste like apple cider. The flavor is not robust enough. I’m not saying it can’t be wildly delicious with all of the cinnamon spice we also put in these cakes, but it rarely, to me, tastes like an accurate representation of its name.

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“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list because sometimes I forget myself, too. Spoiler: I was never going to write a simple recipe for roasted carrots.

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