All Recipes

This Tuscan-style soup uses canned cannellini beans, bacon, diced potato and kale. Blend one can of beans with one cup of broth to thicken the pot without cream, then simmer until the potato is tender. It is a research-based recipe, not a claim of regional authenticity or kitchen testing.

This twelve-roll slider tray layers deli roast beef and Swiss cheese beneath a butter topping flavored with garlic, onion powder and Worcestershire sauce. It has no sautéed-onion step. The au jus is measured as one cup of already prepared gravy, not a cup of dry mix. Keep it in a separate saucepan and serve it as a dip.

Peppermint bark is a slab of dark chocolate topped with white chocolate and crushed mint candy. Let the first layer partly set before adding the second. The recipe retains a published King Arthur formula, with added handling explanations and clear limits on substitutions.

Vanilla sandwich cookies form the base and topping of this chilled pudding dessert. Cream cheese and whipped topping make the middle layer, while instant cheesecake pudding forms another. Allow at least four hours of refrigeration before attempting neat portions.

Roasted eggplant and paprika-seasoned chicken are served with a blended feta-yogurt sauce and garlic chili oil. The supplied formula contains no pasta or traditional Alfredo sauce. Warm the whipped feta gently and prepare only the chili oil needed for this meal.

Three white-chocolate cake layers are finished with a cooked coconut-pecan frosting. Separate the cake eggs carefully and fold their beaten whites into the batter without knocking out all the air. The yolk-based frosting needs a temperature check and refrigerated storage.

Crushed candy canes and white chocolate chips run through this butter-and-shortening cookie dough. Small, even portions help the cookies bake before exposed peppermint becomes too dark. Let them settle on the tray before lifting.

White chocolate chips and caramel bits are folded into a creamed-butter cookie dough, then finished with a little flaky salt. Use caramel bits intended for baking rather than a pourable sauce. Cool the cookies before lifting so melted caramel has time to settle.