Pantries

It's so irresistibly creamy, you'll be coming back for more.

Every bite is a sweet surprise.

So easy, so cheesy.

You might know it as Yorkshire pudding, you might have had it as a popover — whatever you choose to call it, the impressive cloud-like creation that emerges from the oven is always as delicious as it smells and looks. The crispy shell gives way to a tender, eggy interior, and the best way to eat one is to just tear it apart with your fingers. Whether you choose to make one big one or individual ones, here’s how to do it using everyday pans that you already have.

They’re soft, pillowy, and perfect.

Drizzle a spoonful over everything.

Christmas Chex Mix is one of my favorite holiday treats that offers a welcome change from all the cookies and candy canes fighting for attention. This crispy, salty-sweet mixture even looks like Christmas — everything is coated in white chocolate, and red and green M&Ms peek through! My favorite Christmas Chex Mix blend is pretty simple — cereal, pretzels, and candy — but the sprinkle of flaky salt at the end is what takes it over the top.

When I think of Italian American bakeries, I envision piles of biscotti, rainbow cookies, cannolis, and trays and trays of an array of cookies decorated with colorful sprinkles —including ricotta cookies. Super-soft and cakey, thanks to the ricotta cheese, these cute little cookies remind me a bit of Lofthouse sugar cookies (which are often made with sour cream or yogurt). Want proof of their deliciousness?

Goes with everything.

No one has to know how easy it is to make.

Say goodbye to soggy crusts.

Inspired by the cookies I grew up eating.

There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side, be it Brussels sprouts or sweet potatoes. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.

Linzer cookies might look like another pretty sandwich cookie, but these sweet-tart cookies have a rich, tender crumb, thanks to a nearly invisible ingredient. Almonds turned into almond flour make an everyday sugar cookie dough a tender, melt-in-your-mouth treat, fragrant with the warm notes of toasted nuts. Two cookies serve as the bookends to the sweet and sticky jam of your choice to transform into a holiday cookie made for customization. Here’s how to make them.

This one’s for the coconut-lovers.

Yeehaw!

Bottoms up!

I guarantee it's even better than your Grandma's.

All you need is a can of cranberry sauce.

The only recipe you’ll ever need.

Struffoli is not only a fun word to say. The classic Italian dessert, also known as Italian Honey Balls, is a festive that’s traditionally served during Christmas time, just like panettone, pizzelle, and pignoli. Tiny balls of dough are fried until golden-brown. Crunchy on the outside and soft on the inside, they’re then tossed in a sticky-sweet honey syrup and decorated with rainbow sprinkles.

Now that winter has arrived, it’s nearly impossible to open Instagram or TikTok without being greeted by an exploding hot chocolate bomb. The tasty trend is popular for a reason: When these chocolate spheres are dropped into warm milk, they crack open in the most mesmerizing way, releasing a flurry of hot cocoa mix and marshmallows creating an decadent cup of hot cocoa.

The sauce is so gooey.

The new classic.

Don’t forget to brush it with honey.

I’m an “instant gratification” kind of baker. Any baked good that’s deemed a “project” (with the exception of pumpkin cinnamon rolls, of course!) isn’t really my speed. Give me sweets that I can mix together quickly and easily, pop in the oven, and snack on in half an hour and I’m sold. Enter: 3-ingredient peanut butter cookies. Not only are these the absolute easiest, but they’re my favorite soft and chewy peanut butter cookies too.

At every I-10 or I-49 gas station in Louisiana, you’ll find boudin laid out on roller grills and in display cases. They’re as easily accessible as Slim Jims, and for good reason: Boudin is Louisiana’s version of a snacking sausage that stuffs an entire meal into a single casing. There’s tender boiled pork, chicken liver, fluffy rice, diced veggies, and Cajun aromatics.

If you like pecan pie, you’ll love these bars.

Pure magic.

Rich and savory.

I am very worried, friends. Worried that the fear of pie crusts may be keeping a great many of you from making your own pies at home. Is this true? Does this sound like you? Do debates over butter vs. shortening or tender vs. flaky make you want to run and hide? Well, take a deep breath and grab your notebook — today we’re going to go over how to make a pie from start to finish, one step at a time. Here’s your first lesson: Homemade pies do not have to be perfect. Really.

It hits the spot every time.

For me, the best part of Thanksgiving dinner are the leftovers. Day one is the day for turkey sandwiches and plates of reheated dinner. And this turkey noodle soup is the ideal next step for leftovers. It not only uses up the leftover turkey meat, but also any vegetables and herbs you may have left from the big day.  It’s the best way to use leftover turkey.

The filling is the best.

My mother-in-law isn’t a baker, but she has a serious sweet tooth. When she pulled out a chocolate-smudged cookbook on our first shared Thanksgiving holiday, she turned straight to the chapter on pies — and specifically, a recipe for whipped cream-topped chocolate pie. Ever since, I’ve accepted chocolate pie as a welcome addition to any holiday spread.The version I’m sharing here is one I know she’d be proud of.

Plus, it’s customizable.

It’s sweet and salty.

No one has to know you didn't make it from scratch.

The ultimate pumpkin spice fix.

When a bee sting is actually a good thing.

It’s all about the fudgy frosting.

Sugar, spice, and everything nice.

Five layers of peanut butter perfection.