The Italian cookies offer a smart way to indulge in sweets.

Both wine and beer help tame short ribs in this recipe.

It’s a one-pot take that does ‘pasta fazool’ one better.

They can be rich without being overwhelming.

A pavlova is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy.

Sole and shrimp are refreshing changes from the holiday feasting.

The dough is mixed in a food processor, then shaped into a cylinder and chilled before slicing and baking.

They’re light, thanks to yeast, rich in butter and bound to please holiday houseguests.