by：This chocolate Swiss roll recipe is the writer's favorite recipe as learned from her beloved grandmother—moist, spongy, creamy, melt-in-your-mouth.

by：Skip the chocolate chip. These soft and chewy, crispy-edged M&M chocolate cookies can be made jumbo or mini. Make m and m cookies for Christmas or year-round.

by：This recipe for homemade vanilla ice cream with eggs comes together quickly and simply. Enjoy straight from the freezer, or spooned onto warm berry cobbler.

by：Reroll tart sablé dough scraps to make cutout linzer cookies filled with berry jam. This recipe comes from Dominique Ansel's new book, 'Everyone Can Bake.'

by：Dominique Ansel's go-to tart dough (pate sablee) recipe is good not only for tarts, but for cookies as well. Re-roll scraps to make linzer cookies with jam.

by：This traditional way of cooking eggs and serving it with yogurt goes back to the time of the Ottomans. The sweetness of the poached eggs and the sourness of the garlic yogurt goes well with the chili flakes & walnut butter on top.

by：These toasts rank among the best things I’ve made in a long time. They’re all about layering and balancing bold flavors, which come together in a ridiculously good way. The bagna cauda dressing is loosely based on the one in Nancy Silverton’s Sandwich Book. It’s tempting to just whisk together all of the ingredients, but cooking the garlic and anchovy briefly in olive oil and butter tames the anchovies’ fishiness and the garlic’s bite. Tossing the shredded radicchio and arugula with pecorino before applying the dressing – a nod to Toro Bravo’s Radicchio Salad with Manchego Vinaigrette on this site – makes it adhere better. Probably my favorite thing is how the warm dressing slackens the radicchio and arugula and coats the slices of egg and avocado. The shaved celery may seem superfluous, but it's the perfect foil to the richness of the other ingredients. You can get a lot of mileage from this recipe: serve crostini style at a dinner party, call them tartines if you’re feeling fancy for a light lunch or dinner, pile the salad high between two slices of bread for a sandwich, or serve as a plated salad with toast on the side. Whatever you do, just make plenty because you'll find yourself sneaking bites before it ever hits the plate.

by：Before discovering Suzanne Goin's slow-cooked Tuscan kale, I thought I knew nearly every possible way to prepare dark leafy greens: sautéed quickly with garlic and red pepper flakes; raw, sliced thinly, and massaged with dressing; and boiled four ways à la Zuni Cafe. But Goin's recipe, which calls for blanching the kale first, then cooking it slowly with sautéed onions for 30 minutes, was unlike any method I had ever tried. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat. The only trouble with the recipe is that it never makes enough -- I can eat a pound of this kale in one sitting. But when it's beefed up with toasted bread crumbs and crispy pancetta, and when it's topped with a poached egg or served over creamy polenta, it starts becoming a meal. Slow-cooked kale is a nice addition to so many dishes from pastas to grain salads to pizza, but it seems to pair particularly well with eggs -- it is delicious tucked into an omelet with feta cheese. Notes: This is my favorite way to prepare/use slow-cooked Tuscan kale, but know the recipe can be adapted to your liking. You can omit the pancetta and use an additional tablespoon of olive oil. You can use crushed red pepper flakes in place of the chile. You can top it with a fried or soft-boiled egg. I've learned not to skimp on the olive oil and to not rush the kale-cooking process — the key is to not stop cooking until the kale is black.

by：Every family has a heirloom. A jewel, a story, a secret... I have a book of recipes, compiled by my grandmothers and great-aunts and carefully perfected and written down by my mom. When I decided to cross the ocean forever I took the book with me. Nothing in the book is really a secret. We were never of a non-sharing kind. The food is to be enjoyed by everyone. The process of making the special foods is to be enjoyed by everyone. Happiness is to be shared. And one of the happiest and most treasured of our recipes is Vanilice. Vanilice (pronounced vah-ny-ly-tseh) are tiny Serbian cookies made for holidays and special occasions. Vanilice (which means “little vanillas”) are bite-sized walnut cookie sandwiches with jam and vanilla-scented powdered sugar. Vanilice hold such a special place in the Serbian cuisine and tradition that in good old days every self-respecting lady of the house was expected to make a very special jam, usually rose hip or apricot, to be used for Vanilice. There are many variations of the Vanilice recipe. Thousands of them. My grand-aunt Cica was the creator of our family's version; she was so proud of it that until the day she died, she supervised every family member in the process of making Vanilice. Including my grandmother. P.S. Before you go to work, a couple of important things: 1) You must get the best quality lard, 2) you must be patient and let Vanilice sit in a cool dark place for at least one or two days before serving—not in the fridge, and 3) you must use good quality firm jam—unless you want your Vanilice running all over the place. Too many musts, but it will be worth it.

by：When considering holiday recipes, I try to embrace versatility. After all, holiday dining is not confined to one meal period. Equally important is the time in between the ceremonial, family luncheon—breakfast and lunch the next day, the four o’clock snack. Since the holidays almost always involve feeding more mouths than usual, I think it is essential to assess mileage as well as flavor. This toast is colorful and hearty in its own right, but it also serves the handy function of putting leftovers to good use, particularly if you make the sautéed kale and roasted sweet potatoes as side dishes for a big holiday meal. This way, you get three dishes for the price of one!