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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Lauren Hartmann, the pastry chef behind all-vegan website Rabbit and Wolves, describes her website as “simple yet exceptional vegan comfort food.”

I can’t speak to the vegan aspect, but when it comes to comfort food, it’s hard to beat a creamy bowl of polenta. When I was a kid, my Italian great aunt used to serve made-from-scratch polenta in every possible form, and although she was typically swaddled in a shawl, she had to have some Schwarzenegger-worthy arms from the amount of time she spent stirring it with a wooden spoon.

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There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They’re buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here’s how you can make them at home.

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Everyone has a grocery store they love the most, the place they’d always prefer to pick up their food — the store down the street from your apartment with the best produce, the one by your parents’ house that has been there since you were a kid. Can there be a consensus on the best grocery store in the country? Turns out, there is. Market Force recently surveyed about 12,800 Americans to find out which grocery store they love the most. The answer? Wegmans.

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It happens to all of us. One day, you catch yourself in the mirror or glance at a recent picture taken and it kind of hits you. ”Is that me?” You notice that you have a few wrinkles. Or maybe a little extra around the middle. That, or some specks of gray in your hair. For many, it happens somewhere around 40 or 50. If you’re lucky, 55.  

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Dishes stress me out. Usually because as I’m flinging oatmeal bowls at my children and panic-cooking pork shoulder for tomorrow’s work potluck while defrosting fish for dinner, all I see is the mess I’m making and the chores someone will have to do later. And by someone, I mostly mean my husband. But it turns out, if I’m creating all that stress, maybe I should be doing the dishes, too, in order to actually relieve the stress.

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As the proud owner of the URL PurseFood.org for many years before deciding the $12 each year I paid for the vanity site that I had done nothing with was throwing money away, I have strong feelings about condiments in tiny, portable packages. As in, I love them. Sure, I know Beyoncé wasn’t singing to me when she belted out about where she keeps her hot sauce, but you better believe I reached in and stroked that bottle in my handbag when I heard it.

For fellow purse-food addicts, especially for the ones that are a little more sweet than spicy, Nutella’s got a treat for you this holiday season: Target is selling wee little one-ounce jars of Nutella’s classic chocolate hazelnut spread.

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Hot sauce is a very important part of our cultural landscape. I mean, what other condiment — besides maybe ketchup – can you add to almost anything? But before your shake that bottle one more time over your burger, soup, or eggs, let’s take a second to consider how it’s made. While you might think it’s as easy as mashing up some peppers and vinegar and throwing it into a jar, it’s actually a lot more sophisticated process.

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Gooey butter cookies are a playful take on the St. Louis-style gooey butter cake, a Depression-era mistake turned regional specialty. We made the sturdy cake, known for its signature pudding-like top layer, infinitely easier by starting with a box of yellow cake mix. This is the easy treat to make if you’re craving a richly flavored cookie with a soft and chewy bite.

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One of the biggest (perhaps still unanswered) questions of 2018 is whether or not the Instant Pot is simply the trendy appliance of the moment or actually worth buying. What we do know is that the Instant Pot cuts down on cooking time and can handle almost any meal, from a whole chicken to rice pudding to pasta. It’s a near-magical multitasker, and if you thought that it could only cook food then you were mistaken: The Instant Pot can also whip up a batch of spiced cider — perfect for the holiday season.

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It’s been seven years since I graduated from the French Culinary Institute in New York City. Since then I’ve worked in restaurant kitchens, test kitchens, and as a food writer and recipe developer — but these days I’m a much more relaxed cook.

For example, there are definitely culinary school “rules” I roll my eyes at now. (No, I don’t want to peel bell peppers and celery before I eat them, thankyouverymuch.)But there are still lots of things that were drilled into me in school — and later in restaurants — that I still swear by to this day, and use in my kitchen at home.

The time, money, and commitment of culinary school isn’t worth it for everyone, but there are certain culinary school tips and techniques that anyone can put into practice at home without spending a single day in (or dime on!) a white chef’s coat. Here are the most useful things I learned.

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