Easy

A sweet blend of ripe bananas, brown sugar, and nutmeg that only tastes decadent, this dairy-free, low-calorie smoothie uses almond milk to pump up the protein. Add a touch of almond extract to increase the flavor, or use chocolate almond milk and a tablespoon of peanut butter.

Dried blueberries and plump dates partner with old-fashioned rolled oats and toasty nuts in this hearty granola created by Epicurious editor-in-chief Tanya Steel and her Real Foods for Healthy Kids coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself: it’s delightful sprinkled on pancakes or as a topping for ice cream.

Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

Crisp on the outside and gooey on the inside, these irresistible cookies get extra crunch from dry-roasted peanuts. The recipe, from Epicurious member Ashlee L. Galletta of Winnipeg, Canada, was inspired by Reese’s Peanut Butter Cups, so get ready for a heady dose of peanuts balanced by creamy milk chocolate. If you prefer your cookies a little less sweet, skim a couple of tablespoons of sugar from the recipe and swap in semisweet chocolate chips for the milk chocolate ones.

These deliciously sticky nut bars are like miniature maple pecan pies and are perfect as a dessert, snack, or indulgent breakfast. Swap out the walnuts and pecans with other varieties, or try mixing some dried fruit into the filling to add another layer of sweetness. Make a batch to share with friends—or store them in a container as a gift to yourself.

Homemade hot cocoa is in a category all by itself, and once you try this rich, vanilla-infused version developed by cookbook author Tracey Seaman, you’ll find just how much is missing from the store-bought variety. Use the highest-quality chocolate and vanilla you can find—Valrhona, Lindt, and Ghirardelli are all great options. And if you really love the delicate warm notes of vanilla, go ahead and use the full bean. Turn this decadent treat into an edible gift with decorative canisters, crocks, jars, or even cellophane bags, then trim your presents in festive ribbon and attach gift tags with the serving directions.

Bittersweet chocolate gives this creamy pudding a decidedly grown-up taste. It’s a favorite at the City Limits Diner in Stamford, Connecticut, where it originated. The ingredient list calls for Valrhona, but any good-quality bittersweet chocolate will do. With only six ingredients, the hardest thing you’ll have to do is wait for dessert to be ready.

“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.

Enjoy this rustic salad as a palate-opening starter or as a hearty side—the combination of robust beets, salty feta, sweet onions, and toasted pine nuts pairs particularly well with the lamb and beef recipes in this book. If you prefer fresh beets, roast them ahead of time and toss them in the dressing once they’ve cooled. Use a combination of red and yellow beets for a more colorful presentation, and to trim some fat and calories, seek out light feta; you’ll never notice the difference.

Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

This zinger of a pesto sauce breathes new life into a nutritious winter staple, and works well with acorn and kabocha squash, too.

Transform a traditional holiday side into something bold and beautiful using smoked paprika (hot or sweet) and cayenne. This dish couldn’t be simpler to prepare, requiring just a handful of ingredients and yielding a result that’s sweet, savory, and delicious.

The cherry-cranberry combination achieves the perfect balance of flavors alongside a roasted turkey or ham—or drizzled on vanilla ice cream. If cherry cider is hard to find, substitute a sweet-tart fruit juice such as cranberry or pomegranate.

Whoever believes that bread-based stuffing is the only one worth eating hasn’t tried this wild rice version. Alongside perfectly cooked poultry, its blend of sweet and savory stands out as a great-tasting, healthier alternative to plain old stuffing. Pearl onions are sweeter than their larger cousins and they add a nice visual touch, so seek them out in the market’s frozen section. And to fortify nutrients, substitute with brown rice, which requires a little more cooking time than white.

Thanks to caramelized shallots and a brown sugar–cider vinegar glaze, this surprisingly elegant hash wins over even the most adamant of Brussels sprout naysayers. Plus, it requires almost no preparation; everything is quickly sautéed, making this an ideal addition to the holiday table. This hearty hash is also perfect for the morning. Pair it with a sunny-side egg, and you have a well-rounded breakfast or an impressive, guest-worthy brunch.

There’s a lot to like about this classic American stuffing. Sweet Italian sausage has salty appeal, while the combination of tart green apples and dried cranberries delivers a one-two punch of tangy sweetness.

These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don’t be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what’s already a knockout dish.