Weekend Projects®

When you have leftover corned beef, there's only one thing to do with it: make these twice-baked potatoes.

Kimchi tacos. They're essentially bulgogi tacos smothered with kimchi and Korean taco sauce and they taste just like something you'd get from the best taco truck ever.

This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat.

Whoever created this classic American casserole knew a thing or two. Layers of chicken, roasted peppers, and tortillas smothered in cheese. Gobsmackingly delicious.

Chili mac. It's short for chili mac and cheese. And yes, it's exactly what the name would make you think it is. You're welcome.

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. Or that's what we think. This recipe falls smack in between the Mexican and Spanish styles.

Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.

It's no longer difficult to find a decent loaf of proper rye bread. This homemade beauty is surprisingly easy to make, milder than most, and doesn't require any yeast.

Everyone's all talking about politics and we're just over here helping ourselves to more of this updated version of the classic that's creamy and boozy and subtly sweet in a perfect sorta way.

Say "paleo cake" and most folks think of dense, crumbly, disappointing approximations of cake. Not this lovely incarnation with its lofty stature. Includes a chocolate variation.

Sometimes it's not a bad thing to indulge our culture of gratification and have exactly what we want, whether that means pale gingerbread cookies that are mild and sweet or darker gingerbread cookies that are stronger and spicier.

These traditional German Christmas cookies that are subtly reminiscent of gingerbread are typically called lebkuchen, although we tend to refer to them as moments of perfectly spiced deliciousness.

All fancied up for the holidays, these boast all the perfectly-crisp-on-the-outside-tender-on-the-inside awesomeness of traditional potato latkes as well as a few surprises.

This slow roasted lamb shoulder coaxes the meat to fall-apart tenderness in the oven while infusing it with the pervasive aroma and flavor of orange, chile, and honey.

Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.

Lighter, more delicate, some may even say more sophisticated, and we dare say better than any other carrot cake you've ever had. No pineapple. No raisins. No complaints.

Even better than the ones at the Renaissance fair that you walk around gnawing off the bone. All it takes is a simple brine and a little patience.

Sweet or savory. Fruit or chocolate. Large or small. These lovely little hand pies can be customized any which way to calm your craving. Easy as can be, too.

Brimming with a mountain of sweet apples and redolent of sugar and spice and everything nice, this homemade pie unabashedly plays apple favorites.

It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.