Joan Osborne

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

Yoohoo, you who's trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.

Nuts. Seeds. Dried fruits. The only thing missing is the fancy cellphone wrapping and the steep price tag. (Did we mention they're gluten-free?)

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.

There's a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you're doing something decent for yourself without it tasting like penance.

This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

These sweetly savory scones take the traditional sweet and savory intermingling of apple pie and Cheddar and make it portable and pastry perfect.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Crisp on the outside, sweet and tender on the inside, these buttermilk onion rings are going to ruin all over onion rings for you.

Just for a day, put aside all thoughts of diets, waist sizes, and cholesterol and make a pie with this marvelous lard crust. You may never go back.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. And actually, quite elegant.

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

And, on the eighth day, there was gianduia (zhahn-doo-yah). Namely, hazelnuts harmoniously cozying up to chocolate. Aka Nutella. And the world has been a more glorious place ever since.

Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.

More tart than sweet is what you'll find this perfectly puckery little limeade to be. And that's exactly the way it was always intended to be.