Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Presented by Total Wine & More

Bartender and writer Harper Fendler makes The Last Word.

A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights or wfh lunches.

For a fun twist on the Italian classic, Maman's Elisa Marshall swaps ladyfingers for chopped chocolate chip cookies.

Presented by Boar's Head

As picnic season approaches, Food52 editor Emily Ziemski makes Loaded Chicken Pitas with juicy sliced Boar’s Head FireSmith™ Flame Grilled Chicken Breast. The sliced chicken is joined by a duo of Boar’s Head Spreads: Greek Yogurt Tzatziki and Traditional Hummus.

Bindaetteok is something 'The Korean Vegan' author Joanne Molinaro grew up eating all the time, and so, kind of took for granted. It wasn't until college that Joanne became excited about seeing the mung bean pancakes out at restaurants; here is her recipe for a vegan version.

Presented by Total Wine & More

Bartender and writer Harper Fendler makes Hemmingway's favorite Daiquiri and Death in the Afternoon, a simple combination of Absinthe and Champagne.

Thanks to this recipe, 'Salad for President' and now 'Arty Parties' author Julia Sherman gets to enjoy pancakes for breakfast most days of the week (and you can, too!).

There's no better activity on a fall day than whipping up some decadent gooey cookies. Listen along as Jesse Szewczyk takes you through a delicious recipe from his new book, "Cookies: The New Classics", that you can share with your friends or, even better, keep them for yourself!

Going into the fall, we need hearty dishes full of flavor that will fill our bellies and our soul. Normally, accomplishing such a task would take days, but with Dawn Perry's Weeknight Cassoulet you can have it all with little more than some pantry staples and 30 minutes.