Vegetarian

An easy, no-bake, Portuguese classic made with crushed cookies, confectioners' sugar, cocoa powder, and whatever nuts or dried fruit you happen to have around. And (hiccup) Port.

You may have had twice-baked potatoes before. But we'd wager they weren't anything like these lovely little Irish-inflected spuds.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

A gooey, sweet, classic bread made from pull-apart blobs of brioche dough coated in a buttery, cinnamony caramel sauce that's gonna distract you in the best possible way.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. And we were so tempted by the resulting taste and texture, we didn’t even miss it.

Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

This rye sourdough starter doesn't require any yeast yet creates a better-than-bakery loaf of proper sourdough rye. You're welcome.

A fast-rising home-baked white sandwich loaf that tastes--dare we say it?--better than mom's. Way better. And just wait 'til you toast it.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

A dark chocolate brownie crust, blobs of brownies baked in the cheesecake, and a swirl of bittersweet chocolate. Comfort food, indeed.

A ginormous, warm, gooey, chocolatey cookie baked in a single skillet so there's no waiting for batch after batch to come out of the oven.

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

This 4-ingredient Italian onion soup is just as humble, frugal, and soothing as its more commonly known French kin.