We tried these recipes so you know they're worth it.
1. Molasses Sugar Butter Cookies With Crystalized Ginger
Jesse Szewczyk
I came across this recipe on the internet and noticed that it had a special trick that ~supposedly~ gives it the perfect crispy-yet-chewy texture. The secret? Browning the butter. Not only does this give the cookies a pop of flavor (duh!) but apparently browning the butter cooks off some of the water it in, making it act more like shortening than butter. (And we all know that shortening makes much chewier cookies.) .
After baking these, I can confirm that this trick really does work — and the best part is that you get the flavor of the butter combined with that perfect texture you get from shortening. I added some chopped crystalized ginger for good measure, but you don't have to (unless you really love ginger like I do.) Highly recommend. — Jesse Szewczyk
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2. Potato Latkes With Smoked Salmon
"When I lived at home, my mom always made potato latkes on the first night of Hanukkah. Now that I live on my own, I miss the tradition. So this year, I decided to whip up a batch.
I followed this recipe from Food & Wine because it has great reviews. Latkes really aren't difficult to make, but grating the potato and onion requires a little patience.You mix the grated potatoes with some other ingredients like egg, scallion, and baking powder, then fry them for a few minutes on each side until they're golden and crispy. I topped mine them with sour cream, lox, and more scallions.
These latkes were absolutely delicious, and I'll be making them again well before Hanukkah next year. After all, fried potatoes never go out of style." — Hannah Loewentheil
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3. Roast Chicken Thighs With Grapes and Acorn Squash
Jesse Szewczyk/BuzzFeed
"I rarely cook chicken for myself, and if I do it's usually some sort of breaded cutlets, so this recipe was a bit out of my comfort zone. The ingredients are simple though: Just chicken thighs, grapes, and acorn squash slices all baked together to make a simple one-pan dinner that looks impressive but is actually very easy. (Oh, and if you're wondering if roasted grapes taste good, THEY DO.)
The recipe calls for one leek (which you can't see, but it's in there!), and it's a must. It adds a subtle savoriness that tastes a bit like onion, but more mild and rounded out. Just make sure you clean the leek thoroughly, as the one I used was loaded with sand. If you're looking for an above-average winter dinner, this is a great go-to." — Jesse Szewczyk
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4. Tortellini Soup With Sausage and Kale
Terri Pous/BuzzFeed
"I'm not much of a chef, but once the temperature drops below 40 degrees, I find myself wanting to make all of the warm, cozy soups that my tiny kitchen can handle. So when my sister sent me this recipe and noted how easy it is to make, I couldn't wait to try it out. The ingredients are pretty straightforward — you probably already have a majority of them in your kitchen — and, aside from chopping and boiling, this didn't take long to make at all. I swapped in spicy Italian sausage for the mild kind, and OMG this soup made my mouth and stomach so happy.
It's incredibly flavorful, and thanks to the sausage and tortellini, it's also really filling. I topped it with some red pepper and grated Pecorino cheese, and couldn't have been happier to eat it on a cold Sunday night. Plus, it's made for really great leftovers. Soup season FTW!" — Terri Pous
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5. Brussels Sprout Hash With Sweet Potato and Bacon
"My least favorite time of day to eat eggs is breakfast. I know that sounds ridiculous, but I much prefer them around lunch or dinner time. That's why I love finding egg recipes that are a little more hearty and substantial than just scrambled eggs and toast. I tried making this Brussels sprout and sweet potato hash I found on food blog, Closet Cooking, and I absolutely loved it.
The best part about this recipe is you can really swap in whatever you have in your fridge. I had some leftover broccoli, so I added it into the hash. I sautéed all the vegetables until caramelized, added some diced bacon, and topped it with a runny fried egg. I'm all about condiments when it comes to my eggs, so I added a little romesco sauce and a little Parmesan cheese because, why not? You could whip up this recipe any time of day — breakfast, lunch, or dinner — and it will be on the table in 20 minutes. — Hannah Loewentheil
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6. Date and Toasted Pecan Sourdough Bread
Cates Holderness/BuzzFeed / Via thisisabreadblog.tumblr.com
"It might seem intimidating to make sourdough from scratch, but it's SO worth the effort and time! I've been experimenting with different kinds of flours and additions to my sourdough breads lately, and this one is a total winner. The sweetness of the dates pairs perfectly with the toasty flavor of the pecans. It's perfect on its own or with a little Irish butter." — Cates Holderness
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7. Baked Cod with Miso Butter
Hannah Loewentheil/BuzzFeed
"Once in a while I come across a recipe I love so much that it goes into my repertoire of go-to weeknight dinners. This miso butter cod was the latest addition. I'm always looking for new ways to cook fish, so when I found this New York Times Cooking recipe for baked cod with crunchy miso butter bread crumbs, I had a good feeling about it.
The hardest part about this recipe is finding white miso (which, as it turns out, is actually not hard at all). The panko miso-butter topping turns golden brown and slightly crispy in the oven, and it's the perfect texture to complement the flaky fish. I've been making this dinner all the time since first discovering it because it's honestly so satisfying yet still semi-healthy. Even if you're not a huge fan of fish, you'll probably enjoy this." — Hannah Loewentheil
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8. Country Cinnamon Swirl Buttermilk Loaf
"I had leftover buttermilk in the fridge that I was looking to use and my mom has started watching my baby daughter on Monday mornings, so I wanted to bake her something warm and delicious to have in the house! I looked up "buttermilk quick breads" and this beauty popped up.
The recipe seemed simple enough and it really is! I swapped in melted butter for the canola oil and use buttermilk and confectioners' sugar to make the glaze on top. Tons and tons of flavor! I'm definitely making this again." — Erin Phraner
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Hannah Loewentheil/BuzzFeed
"I discovered this recipe while working on a post about three-ingredient holiday cookies. These knock-off thin mints are made with Oreo cookies, peppermint extract, and semi-sweet chocolate for melting. That's it. Seriously.
These are so easy to make, you really can't get them wrong. Separate the Oreo cookies and scrape the cream away. Then, melt the chocolate and mix in the peppermint extract. Finally, dip the Oreo halves into the chocolate-peppermint mixture and allow them to cool in the refrigerator for about 15 minutes. While these aren't quite as good as the Girl Scouts version, they come pretty close, and because they call for just three easy ingredients and no baking whatsoever, I'll definitely make them again." — Hannah Loewentheil
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