Moist, chewy, and nostalgic, these bars appeal to just about everyone. More

If you watch Parks and Recreation then clearly you love Tom Haverford (Aziz Ansari's goofball character) and his food neologisms. In Tom's world, sandwiches are "sandoozles" and cakes are "big 'ol cookies." Over on the NBC website, they've created a gallery of his Instagram food photos with captions, including this winner, among many others: "DO NOT PUT FILTERS ON SPRING ROLLS. #nofilter" More

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Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

This easy to make stovetop lasagna incorporates lean chicken and skim milk cheese, but it's every bit as hearty as the classic. More

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

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I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation. More

According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper... More

The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; A balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

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Another small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans. More

[Photographs: J. Kenji Lopez-Alt] Note: Vinaigrette can be made up to a week in advance. Pears can be roasted up to two days in advance. Store both in a sealed container in the refrigerator. For instructions on to remove pomegranate... More

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The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends. More

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who... More

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

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A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

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Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.

Here's the best way to do it.

Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter. More

Perfectly juicy white meat with crisp skin and stuffing with all the flavor, sized to feed a smaller gathering. More

Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust. More

This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More

Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce. More