The traditional patty melt is a beautiful thing—essentially a melding of hamburger and grilled cheese sandwich with sautéed onions tossed in for good measure.
For those nights when you want the ease and comfort of roast chicken without the usual predictability of roast chicken.
Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when you’re south of the border.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.
No-bake cake doesn’t get any easier than this funfetti fudge that’s complete with a semisweet chocolate “cake” layer, a white chocolate “frosting” layer, and sprinkles galore.
Pain de mie is perfectly rectangular and, as such, perfect for toast and sandwiches. It’s traditionally made in a Pullman pan but we show you how to use any old loaf pan.
Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
Because you really can’t go wrong tossing meat in a pot with beer.
These are, in all seriousness, remarkably fudgy and every bit as rich as the real deal despite being flourless, paleo, and easy as heck to make.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
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