This chocolate chip loaf cake recipe makes the softest chocolatey pound cake from ingredients you probably already have in your pantry.

These chocolate rugelach are a marriage of a cream cheese pastry wrapped around a rich, dark chocolate and orange filling.

This garbanzo bean soup is inspired by the classic Italian chickpea soup named pasta e ceci. It’s a hearty one pot vegetarian soup for fall.

These blackberry muffins are soft and moist, with blackberries and a cup of oatmeal that make them delicious and almost, well, healthy.

Salted caramel chip chocolate cookies are what you get when you combine fudgy chocolate cookies with caramel chips and flaky sea salt.

Graham crackers, melted chocolate, and gooey marshmallows in these chocolate chip s’mores bars will bring back fond campfire memories.

It’s all of the parts of a vegetarian lasagna – vegetables, tomato sauce, lasagne noodles, and cheese – all in one pan. All on the stovetop.

This cranberry chicken salad is an easy Thanksgiving-inspired way to use up leftover cooked chicken.

This sweet corn soup is full of bacon, potatoes, and corn. It’s an ode to the end of summer harvest and perfect for cool fall evenings.

This gin espresso martini combines gin, espresso, and coffee liqueur to give you a cocktail that’s also a pick-me-up.

Nutella waffles need no explanation, especially when topped with maple syrup, banana slices, and an extra spoonful of nutella.

Attention peanut butter lovers! Dry vermouth brings out bright peanut butter flavor in a Skrewball peanut butter manhattan. Cookie optional.

This peanut butter Rice Krispie treats recipe makes a quick treat perfect for a summer picnic, after-school snack, or the midnight munchies.

Have you been on a quest for the perfect homemade pizza? Here’s a pizza dough recipe and some really useful tips for your Ooni.