Tracey G.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

The soul-satisfying collision of brownies and ice cream has been around since we were kids. In case you've ever wanted to recreate it at home, here's the best way we know.

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

These little lovelies contain sugar and spice and everything nice--including an oh-so-buttery oat streusel and a batter so enticing you'd never, ever guess it's good for you.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

What are jammers? They're biscuits with jam spilling from their centers. The biscuits cradle the jam, so there's jam and biscuit in every bite.

Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.

Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream. Lovely any time of year.