This pretty cake is so simple to make and so darn delicious that we see no point in waiting until dessert to enjoy it. Bring on breakfast.

Getting your five servings of vegetables per day is easy when you can feast on tender caramelized fennel that’s smothered in toasted rye-Parmesan crumble.

There’s a reason that this Southern cake is a classic. One bite of the pineapple, maraschino cherry, and pecan-topped dessert, and you’ll understand why.

Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

A sublime and tasty crossover between vegan and soul food—who would have thought it was possible? It is and it’s fabulous. Healthy and filled with flavor, it’s everything a salad should be.

Warmly spiced, roasted cauliflower gets drizzled with a tangy-sweet dressing, making it an irresistible, healthy (and vegan) side dish. Who loves you?

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.

This tart’s an unusual but fantabulous confection. The meatiness of the nuts, the piney notes of rosemary, the citrusy orange, and sweetness of the toffee play oh-so-nicely together.

Fettuccine Alfredo is usually vegetarian but how about a vegan version? A lush dressing made with creamy beans and nutritional yeast makes it so.

Tender chocolate cookies that have a little secret, in the form of a creamy peanut butter filling. It might seem like magic but it’s actually pretty easy.