Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

• (3)
• 1 H
• 2 H
• 8

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.

• Quick Glance
• 30 M
• 3 H
• 2

The most unique carrot cake we’ve ever tried. And we mean that in the best possible way.

• Quick Glance
• 45 M
• 2 H, 30 M
• 0

A sigh-worthy Sunday supper sorta meal that’s inspired by classic French technique yet relies on inexpensive everyday ingredients and takes not much more effort than a PBJ. (Well, a little more effort.)

• Quick Glance
• 45 M
• 3 H
• 0

Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.

• (6)
• 1 H, 45 M
• 5 H, 15 M
• 58

Patties. Pasties. Turnovers. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us. And oh, do they. With a Jamaican accent, no less.

• (2)
• 45 M
• 1 H, 30 M
• 12

A boozy cousin to pimento cheese, this beer cheese is essential entertaining fare during football season. And, actually, outside football season.

• Quick Glance
• 25 M
• 4 H, 25 M
• 2

The sort of simple dish that looks (and tastes!) like you spent all day preparing it but, in reality, requires only a handful of pantry ingredients and is completely doable on a weeknight.

• Quick Glance
• 15 M
• 45 M
• 0

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here’s how they do it. Er, prego.

• (1)
• 10 M
• 1 H
• 2

The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.

• (1)
• 15 M
• 2 H, 15 M
• 9