Lindsy G.

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

Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.

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.

Made with gin, cucumber, simple syrup, and lime, this is simply a slight riff on a classic cocktail with a twist...or rather, a slice.

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.

Just like the classic British sandwich—but better. So much better. A seriously hot, gooey mess of a sandwich.

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.

Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.

These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You're welcome.

Expect a subtle sweetness from this pork chop sensation that comes together from pantry standbys. We suspect that, like us, you're gonna wanna add it to your weeknight rotation.

This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.