Weekend Projects®

Experience for yourself why folks are calling this recipe for India's most iconic comfort food "heavenly" and "unbelievably tender and juicy" and "astounding."

These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.

A Catalan dish consisting of a Moroccan-inspired marinade, a spoon-licking-good Spanish pepper sauce, and a cooling Middle Eastern cucumber-yogurt salad. Our sorta fusion food.

"Just like something Grandma made." "A great way to have chicken leftovers." "WONDERFUL!" That's what folks are saying about this soup.

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don't call them difficult to make. So much easier to make than you'd ever imagine.

A taco extravaganza that's one part classic Mexican cooking, two parts slightly unconventional toppings, and all parts surprisingly simple to toss together.

Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. And actually, quite elegant.

A nutty, oh-so-slightly-sweet, artisan-style loaf of homemade bread that's a lovely Norwegian-inspired amalgam of whole-wheat, barley, oat, and rye. Amazing.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

The perfect special occasion recipe—Christmas, birthdays, dinner parties—that comes already wrapped like the gift that it is.

This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

"Simple." "Delicious." "Awesome." "Lovely." "Wonderful." "What's not to love?" That's what folks are saying about this almost obscenely satisfying casserole.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That's it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

Comfort food from Alex Guarnaschelli. We don't think we really need to say anything else.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

Sultry as a summer night. That’s what we thought when we experienced this seductively smooth, devilishly dark chocolate ice cream that's almost naughtily intense.