The Arsenal®

Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

In desperate need of a sniffling, sneezing, coughing, aching, stuffy head, fever, so you can rest medicine? You need this cold killer.

Cloudy with a chance of sprinkles. That's our forecast for anyone who wishes to recreate the sugar cookies of their childhood.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.

At last, after literally years of searching, we have the perfect DIY natural food coloring recipe. No preservatives. No artificial coloring. No monumental price tag.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

Easy. Effing awesome. That's what we think of this Mexican classic, whether for everyday or entertaining.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

Grill. Boil. Microwave. Roast. Campfire. We've got all the best ways to cook your childhood fave right here.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.

Pucker up, cuz you're going to want to sip the bejeebers out of this ridiculously easy, sweetly tart lemonade. Wowza.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you'll be able to stop at just once.)