Basque Cheesecake with Pomegranate Molasses
This rich, caramelized Basque cheesecake gets a bold twist with pomegranate molasses, adding a tangy depth to its creamy interior. Easy, foolproof, and irresistible!
Honest Entertaining®
Slow Roasted Boneless Leg of Lamb
Even if you’re new to roasting lamb, this one is a cinch to pull off. Just 4 ingredients and 15 minutes of effort to a wow-worthy meal.
Seared Skirt Steak with Salsa
Hungry for something flavorful and good-for-you? This seared skirt steak is jam-packed with everything you need.
Flourless Chocolate Cloud Cake
This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.
French Roast Chicken ~ Poulet Rôti
Leave it to the French to make something as simple as roast chicken seem so darn alluring.
Hershey’s Chocolate Cake Redux
Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.
Roman-Style Chicken Cacciatore
You know chicken cacciatore–chicken made with vegetables, herbs, and tons of tomatoes–right? Wrong.
Roasted Fresh Ham with Maple-Spice Glaze
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Rosemary Chicken
This one-pot meal of roasted chicken thighs with leeks, rosemary, and cannellini beans in a creamy sauce just snatched a permanent spot in my weeknight rotation. Try it and find out why.
Homemade Corned Beef
Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although the holiday simply isn’t the same without it.
Brownie Pie
Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand.
Steak au Poivre (Julia Child’s Recipe)
Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.
Roasted Bone Marrow
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.
Julia Child’s Coq au Vin
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Potatoes Dauphinoise
Potatoes. Cream. Cheese. And a French lineage. We really don’t think comfort food gets any more comfort-y than this.
Roasted Garlic Mashed Potatoes
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, and roasted garlic. Leftovers freeze and reheat beautifully.
Pecan Pie Cobbler
Want all the caramel-y crunch goodness of pecan pie without the effort? This easy cobbler delivers all that and more.
Dry Brine Turkey
All the juicy, tender perks of brining. None of the fuss of finding a container large enough to contain a turkey and cramming it in your already overstuffed fridge.
Pumpkin Cake with Maple Cream Cheese Frosting
An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
Braised Chicken Thighs
Transport yourself to the Mediterranean with this cozy meal of tender chicken thighs that are gently cooked with vermouth, lemon, olives, and prosciutto.
Dutch Oven-Roast Chicken and Shallots
A handful of ingredients and one pot is all you need for this juicy, crisp-skinned roast chicken with shallots, garlic, and lemon.
Champagne Butter Clams with Sourdough Toast
Our testers are raving about these buttery clams that are gently simmered in sparkling wine and roasted garlic butter. We’re willing to bet you will be, too.
Creamy Baked Mac and Cheese
Our testers are calling this the best macaroni and cheese they’ve ever tried. Go on. See what all the fuss is about.
Zucchini Gratin with Fresh Herbs and Goat Cheese
What’s not to love about zucchini that’s smothered in cream, herbs, and two kinds of cheese?