Larry Noak

Cuddureddi. It means "a cause for celebration" if you're from Italy. Well, actually, it means "a sort of doughnut." Sorta the same thing.

This Italian classic is gonna bring ease to your everyday supper situation with its understated complexity and undeniable frugality.

Admit it, you’ve probably been eating the same tired, jarred sandwich pickles for as long as you’ve been eating sandwiches. No more.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

We know you've always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South's smoothest booze.

Not your typical fried chicken, this one boasts a gratifyingly crisp crust with insanely tender meat and takes a definite boost from a peppery white bbq sauce.

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

No more excuses about how there's a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.

Riz au lait is another way of saying French rice pudding. So gosh darn easy and impossible to stop eating, it's quite possibly the thing we love most about the French.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

Get ready to have all your expectations for this French classic surpassed. And without much expense or effort.

A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

Okay, breadbaking virgins, here's the loaf for you. Nothing tricky. Just flour, water, yeast, and salt. And an honest-to-goodness homemade taste.

Crunchy on the outside and soul-sighingly soft inside, this simple no-knead sourdough recipe from Jim Lahey turns out a classic Italian loaf that would pass muster at any trattoria.

A proper dinner any night, this chocolate sandwich with a French accent is a far cry from Wonder bread and Hershey's. Oooooh sooooo far.