This Christmas pizza combines the best features of gingerbread and cinnamon rolls. It’s sweet, a little spicy and easy to make.

Based on the indulgent side dish, Brussels sprouts gratin, this pizza combines mozzarella, Gruyère, and cheddar with bacon and Brussels sprouts for a  slice that’s at turns nutty, cheesy, and savoury.

Back in the Day Bakery co-owner, Cheryl Day's pecan galette recipe pairs her extra-flaky all-butter pie crust with a simple yet delectable filling.

Parker House rolls are tender, buttery dinner rolls that are simple yet impressive. They’re great for a holiday spread!

Trade in your traditional Thanksgiving sweet potato casserole for our sweet and spicy maple syrup and Aleppo pepper-glazed version.

With harissa tomato sauce, pine nuts and red onions, our spiced sweet potato Thanksgiving pizza makes a great addition to your holiday table.

This baked polenta recipe from the Ottolenghi Test Kitchen is covered in feta, béchamel and za’atar tomatoes. Perfect for gluten-free nights!

Soft paneer cheese marinated in Diaspora Co.'s Tandoori Masala blend is a saucy and delicious take on the paneer tikka appetizer.

Jessica Merchant’s baked mac and cheese is a simple, delicious and ooey, gooey addition to your Thanksgiving spread.

This sweet summer corn and spicy ’nduja pizza pairs extraordinarily well with blood orange apéritifs from Mommenpop.

This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle.

Share this mini spider olives pizza with your kids this Halloween. Easy to make and spooky without being scary, it’s great for a party.