How To Make Classic Linzer Cookies — Baking Lessons from The Kitchn

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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. So if you can toast some nuts and roll out a cookie dough, you can easily turn out these stunning cookies like a holiday baking pro.

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Recipe: Smoky Mozzarella Pasta and Meatball Bake — Recipes from The Kitchn

There's so much to love about the classic Italian-American combination of pasta and meatballs — the simplicity, the ease of customization, and the absolutely delicious way it perfumes your house with cozy smells. This time around, double down on everything you love about this combo in the form of a baked casserole to serve the hungriest of crowds. To keep things interesting we're introducing a smoky element with the addition of fire-roasted tomatoes and smoked mozzarella cheese.

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Recipe: Caramelized Onion, Ham, and Provolone Breakfast Bread Pudding — Holiday Brunch Bakes

When it comes time to host brunch this holiday season, use this recipe that can feed a crowd. It also offers a fancy (yet super-easy!) upgrade to the classic ham and cheese breakfast casserole, starting with cubes of day-old sourdough soaked in a velvety custard that's laced with rich caramelized onions, bits of ham, and sharp provolone cheese. Better yet, we're making this casserole in a springform pan so it bakes into an elegant round that you can slice into hearty portions for brunch — or perhaps even dinner.

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How To Make Spiced Mexican Wedding Cookies — Baking Lessons from The Kitchn

Toast the nuts: Toast the pecans or nuts in a large frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Transfer to a large plate and cool completely, about 20 minutes.

These buttery, nutty one-bite cookies go by many names. Maybe you know them as Russian Tea Cakes, Italian Wedding Cookies, or Snowball Cookies. Whatever you might call them, these Spiced Mexican Wedding cookies (their most popular name) are the perfect antidote — or addition — to the sugar-studded cookie plate. With just enough heat, salt, and nutty flavor, these cookies satisfy sweetly without being cloying. And they are just as easy to make as they are to eat.

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Recipe: Gingerbread Bundt Cake — Recipes from The Kitchn

Gingerbread spices have ancient historical roots and feature a complex interweaving of tastes that is second to none when it comes to holiday baking. This cake — full of warm-yet-citrusy cardamom; heady notes from the allspice, clove, and cinnamon; and depth of sweetness from molasses — delivers all the cozy, familiar tastes of the season with a bit of heat and pizzazz thrown in the mix.

The result is an intoxicatingly fragrant cake with a delicate but still tight crumb. The next time your afternoon get-together requires a casual, company-friendly cake, consider this gingerbread Bundt.

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Recipe: Citrusy Breakfast Polenta Cake — Holiday Brunch Bakes

Cross cornbread with your favorite buttermilk pancakes, add an array of in-season citrus fruits, bake it in your trusty 9x13-inch pan, and you've got a stunning polenta cake that will happily feed your whole crew — even on the busiest Saturday morning.

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Recipe: One-Pot Shrimp Scampi — Recipes from The Kitchn

There's just something about shrimp scampi that causes oohs and ahhs to break out around the table. Perhaps it's the combination of tender shrimp bathed in a buttery white wine sauce, or maybe it's the way everything gets swirled together with a hearty dash of pepper and fresh torn parsley.

For the knowing cook, this is one of the fastest dishes you can make on a weeknight — especially when everything (from the protein to the pasta) comes together in one pot. So invite your friends over tonight and tell them you're cooking up something fancy.

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Recipe: Apple, Sausage, and Smoked Cheddar Breakfast Casserole — Holiday Brunch Bakes

This rustic casserole is inspired by an omelet that was my go-to brunch for years at the small cafe in my old New York City neighborhood. It's filled with thick chunks of breakfast sausage, sweet apples, and smoky cheddar, making it appropriate for holiday get-togethers and those evenings when you want a cozy breakfast for dinner.

I love this casserole for many reasons, but for me it elicits strong feelings of warmth, comfort, and happiness in that special way only food can manage.

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How To Make Thanksgiving Leftovers Lasagna — Cooking Lessons from The Kitchn

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When you've had your fill of turkey sandwiches and turkey soup, but there are still leftovers waiting to be eaten in the fridge, choose greatness. And by greatness we mean a towering lasagna filled with rippling layers of roasted Brussel sprouts, creamy sweet potatoes, Thanksgiving stuffing, and of course, the turkey. One might even argue that this next-day meal is even better than the main event itself.

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Recipe: Post-Thanksgiving Stuffed Shells — Recipes from The Kitchn

This seasonal twist on classic stuffed shells keeps the tender cooked pasta, the ricotta, and the stringy, melted mozzarella cheese, but ditches traditional filling for the flavors of Thanksgiving. And we mean that literally! These shells are stuffed with stuffing, roasted vegetables, and even bits of leftover turkey.

If you love a next-day turkey sandwich, you have to try this quirky twist on Thanksgiving leftovers.

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How To Make Southern Biscuits — Baking Lessons from The Kitchn

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Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that's how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations.

My biscuit recipe is much the same. As a transplant to the South, and married into a Southern family, I felt a steep sense of duty in making the perfect Southern biscuit. Truth be told, I don't think I'll ever truly master it, but 10 years after taking biscuits to task, I've landed on a reliable recipe that I can replicate here in the South or anywhere else in the country with ease.

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Recipe: Cheesy Mashed Potato Puffs — Thanksgiving Recipes from The Kitchn

Recipe: Turkey and Brussels Sprouts Club Sandwich — Recipes from The Kitchn

If sandwiches are your go-to for tackling Thanksgiving leftovers, let this triple-decker sandwich be the one you reach for. Inspired by classic club sandwiches, this seasonal twist relies on fresh-cut turkey, and swaps the tomato for cranberry sauce and the lettuce for leftover Brussels sprouts.

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Recipe: Stuffing Fritters with Cranberry-Jalapeño Sauce — The Post-Thanksgiving Refrigerator

These fritters are a two-bite, hot-and-crunchy snack, perfect for an appetizer but even better when you've had your fill of turkey and stuffing sandwiches. Spiced up with plenty of fresh garlic and cumin, the stuffing is transformed into a tender mouthful, but it's really the flavorful, crispy exterior that makes this a deliciously different take on stuffing leftovers.

The sauces, great for dipping these fritters — or even tortilla chips — amp up the Tex-Mex flavors so the fritters don't taste like just another Thanksgiving redux.

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Quick and Easy Thanksgiving Cocktail: The Poinsettia — Straight Up Cocktails and Spirits

Recipe: Lemony Brussels Sprouts & Breadcrumb Spaghetti — The Post-Thanksgiving Refrigerator

A refrigerator full of Thanksgiving leftovers may bring joy to those who love turkey sandwiches, but I'm not one of them. Once Thanksgiving is over, I'm ready to move on — but I also hate to see food go to waste. The solution to my yearly dilemma is repurposing all that cooked food into delicious dishes that don't taste anything like the Thanksgiving feast.

This easy pasta dish makes good use of those leftover Brussels sprouts, bread or rolls, and even the last dregs in the bottle of white wine from Turkey Day.

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How To Dry-Brine a Turkey — Cooking Lessons from The Kitchn

How To Make Thanksgiving Honey Ham in the Slow Cooker — Cooking Lessons from The Kitchn

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My father in-law is not a big fan of turkey and makes his love of ham at the holidays well-known. Honestly, I can relate. After spending much of the summer and fall testing turkey recipes, I'm ready for something different come November. So we started adding a ham to the family Thanksgiving menu about five years ago, but as the host (and cook), I ran into a problem: How can I season and heat a ham while the turkey is hogging all the oven time? Slow-cooker ham is the solution!

Since most holiday hams come fully baked, all I have to do is load it into the slow cooker in the morning to have ham in time for lunch. As another bonus, the slow cooker can be set to warm so the ham stays moist while we wait for that one sister-in-law who is always late.

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Recipe: Candied Sweet Potatoes — Recipes from The Kitchn

Candied sweet potatoes are not the side dish you spoon onto your plate for a wholesome dose of veggies. In fact, with a dollop of whipped cream, these could be billed as dessert. But we're serving these next to the turkey and roasted Brussels sprouts for that mix of flavors that makes the Thanksgiving plate so colorful and varied. To further amp up the sweetness of roasted sweet potatoes, these spuds are bathed in a buttery brown sugar glaze that leaves them with a glossy sheen.

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Recipe: Apple Pie Stuffed French Toast — The Post-Thanksgiving Refrigerator

During the winter holidays, I make plenty of pies so that everyone feels comfortable taking a big slab, but that means I have some leftovers. Transforming apple pie leftovers into a stuffed french toast isn't difficult at all. Crush up the filling and crust, stuff it into a generous slice of brioche or challah, give it a quick pan-fry, and bake it to finish.

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How To Make Classic Pecan Pie — Baking Lessons from The Kitchn

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Pecan pie is an American classic. It's been a cherished dessert for at least a century from north to south. Rich with brown sugar and a sweet syrup cooked into a thick jam-like treat, it's topped with rings of pecans, all encased in a flaky, crisp crust.

The very best pies showcase the contrast of texture and flavor through a crisp crust, toasted nuts, and the soft, sweet filling. Here's how to make that kind of pecan pie.

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