We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake. More

These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup shredded coconut or 1 cup chopped dried fruit, such as dried cranberries. More

This One-Pot Coconut Chicken over Jasmine Rice from Poulet simmers a whole chicken in a coconut milk with a host of veggies that cook with the chicken, soaking up all of its wonderfully savory flavors. Truly a one-pot meal (if you're not counting the rice), the chicken emerges from the pot incredibly tender. More

Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal. More

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If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille. More

How to describe saffron? The task has stumped food writers for ages. Its flavor is nothing like anything else, rendering comparisons useless. It's more heady and fragrant than it is strong on the tongue, yet at the same time it's... More

Ultra-decadent, ultra-sweet, ultra-delightful Huguenot Torte The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. Easy to make, even easier to eat. More

Aniseed is a flavor hallmark of Italian cooking. Though its taste can be divisive, an excellent way to win over fans would be to present them with a slice of Nigellissima's golden, crumbling, buttery, lightly-sweet aniseed shortbread. More

These customizable, chewy, and satisfying granola bars are just the thing to wind down from holiday overindulging. Mix in whatever fruit or sweet morsels you'd like for a snack, or quick breakfast. More

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In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping. More

Sweet and tangy with lots of crunch, this slaw is light and refreshing. More

For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well. 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

I've used the Ninja at least once a day since it arrived, blending everything from frozen Margaritas to iced coffee to milkshakes and smoothies, along with the test batches of dough, whipped cream, and mayonnaise. So far, I haven't found anything it can't do. Finally, a blender that I like. It's about time. More

Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well. More

Olive oil keeps muffins moist and imparts a fruity flavor that pairs perfectly with lemon. More

While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert. More

Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning. More

These chewy granola bars are packed with dried fruit and nuts. More

This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick. More

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I had never heard of this bread before, but when you suddenly have enough of something to feed a small army, you do a little research. Generically known as a "nut roll," povitica is an Eastern European yeasted bread made from a buttery, brioche-like dough rolled around a sugar and nut filling. This version, made with chocolate and walnuts, is a little time intensive to prepare but totally sweet and satisfying in the end. More

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French bread pizza doesn't have to be that boring, overly sweet, soggy staple of cafeteria lunches that we all know. Here's how to make a version that's boldly seasoned, well balanced, and perfectly textured. More

An all-in-one pasta dish with tender eggplant and a bright tomato sauce. More