These airy, good-for-you waffles couldn’t be simpler or more satiating. Just mix the whole-grain batter the night before, then come morning, heat up your waffle iron and reach for some syrup.

Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Oh, what temptation hath this wrought?

This stunning Southern belle and its dozen tiers—yup, count ‘em, all 12 of ‘em—is astonishingly easy to make thanks to a savvy cake-baking tactic. Easy peasy.

A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.

Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.

Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!

Because this apple cake calls for peanut oil in place of butter, the result is an ethereal texture and light flavor. But one question: Who’s Teddie?

Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.

These sweetly savory scones are insurgents of sorts, playing loose and fancy free with the classic convention of a slab of Cheddar alongside a slice of apple pie.

This figs and burrata salad takes all of minutes to put together. Just tear the figs, rip the cheese, and drizzle with rosemary oil. Badda bing.

This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.

Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.

For this lovely grilled salad recipe, sweet grilled radicchio is tossed with zingy chunks of Gorgonzola and a drizzle of balsamic dressing.

A true Southern staple, this dish is full of creamy stone-ground grits and riddled with grated white Cheddar cheese. Pass the plate, please.

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste and texture from ample amounts of butter, eggs, and cream.

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

This jam, in reality a boozy mix of in-season fruits steeped in sugar and liquor, is an ideal holiday gift. Really, who would ever turn it down?

This recipe for grilled green broccoli with a garlicky drizzle has an earthy, smoky flavor that’s a great mate for grilled or roasted meats—or on its own.

Pretty in pink is this lovely sorbet, thanks to the clever idea of using the whole apple, blushing-red peel included. A Gewürztraminer lends sophistication.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.