Dawn English

What if we told you it's actually quite quick, simple, and well worth the effort to make your very own rich, flaky puff pastry? Believe it.

Who knew the famous young detective baked blondies?! But not just any blondies. These blondies. The best blondies. Full of butterscotch goodness.

Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.

This spiced cider, made with a blend of apple cider, bourbon, and warming spices is the perfect drink for a cold winter night.

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Pucker up, cuz you're going to want to sip the bejeebers out of this ridiculously easy, sweetly tart lemonade. Wowza.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

These uncannily crisp, seemingly shortbreadish cookies from San Francisco's Miette are--and we mean this--unlike any you've ever encountered.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.