This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.

Make this smoky chickpea soup when you’re in a hurry or stranded or feeling frugal–or not. Any way you approach it, it’s bound to become a go-to.

Just try to resist these salmon fillets, which exude a come hitherness with a citrus lilt, a beguiling blend of chili powder, cumin, and cinnamon, and a stunning, stunning look.

Homemade sriracha is a Thai condiment that chile heads are simply addicted to. Sprinkle it on anything you want to incinerate, um, kick up a notch.

This loosely defined “lasagna” is a sly little thing, relying just on frozen ravioli, jarred sauce, and shredded cheese. How easy is that?

This bird gets the Peruvian treatment with a rub of garlic and a soak in a marinade spiked with vinegar, wine, paprika, cumin, and oregano. Um…yum.

Sure, this roasted pork shoulder requires a lot of time in the oven, but little time from the cook. Low and slow cooking gives the roast superb taste.

You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.

This spicy cake can be served as is, even better soaked with rum syrup. A lovely gift this cake will make, wrapped in parchment and tied with a bow.

These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.

Remember those thumbprint cookies your grandma use to make? They were the perfect spot-of-jam delivery system. These little darlings are no different. Well, a little different…

Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.

A simple take on a classic, these mashed spuds are indulgence defined with their immodest yet incomparable dose of cream, olive oil, and butter.

These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.

Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.

For these corn sticks, definitely use a corn stick pan. It gives the sticks a crunchy, crisp exterior with a tender, warm center. Pass the butter, please.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.

Behold the romesco sauce. Not only is it vegetarian- and vegan-friendly, but it comes together in a snap. It’s the great Spanish acquisition.

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.

This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.