Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Was healthful ever so tempting?
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
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!
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 flavor of a slab of Cheddar atop everyone’s favorite pie.
This little moment of lusciousness takes all of minutes to toss together. Just tear the figs, rip the cheese, and drizzle with 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.
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