Weekend Projects®

What's spookier than a skeleton? Disembodied bones. Although these meringue bones are surprisingly and sweetly irresistible.

A ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts a beauteous appearance, an amped-up vanilla smack, and ingredients you can actually pronounce.

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.

A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.

Though we dearly loved Pop Tarts as kids, even then we thought the packaged pastries ought to be better. Flakier. Fruitier. Fresher. Just like these. And they're quite simple to pull off.

Making preserves was never so easy or gratifying as with this foolproof old-fashioned recipe. Just four ingredients and an occasional stir. No prior canning experience required. Swear.

Given that its overnight rest INSISTS you make this simple strata ahead of time, it sorta screams for a lazy Sunday or Christmas morning, don't you think?

This heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.

Know how every once in a while you taste something that's so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass this ice cream, please.

This Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.

Is anything more soothing than standing before a burbling pot of Marcella Hazan's Bolognese sauce? (Hint: Our answer is absolutely not.)

When you open the oven to these obscenely buttery, flaky croissants, you'll be relieved you didn't settle for what's in the grocery-store freezer case. Trust us.

These doughnuts are certain to conjure memories, real or imagined, of crisp autumns, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

Don't let the name mislead you. These doughnuts are cause for celebration in and of themselves, regardless of one's occasion or denomination.

Time to change into your baggiest sweatpants—the ones with the no-longer-elastic waistband. (We can't be the only ones who keep those around, can we?!)

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.

American waffles have nothing over Belgium's best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.