Weekend Projects®

This Korean BBQ sauce is as easy and as authentic as can be. It's also sticky, sweet, spicy, gingery, garlicky, and exponentially more spectacular than anything store-bought.

So exquisite it makes folks say "This recipe is a 10." and "Perfect." and "Gloriously smooth." and "Very rich." Blackberries, lime, and cream, and not much else.

No rub. No sauce. Just perfectly smoked bbq brisket exquisiteness. Here's how to make it at home.

Not so cloyingly sweet than the chocolate cream pie of our childhood, this dark chocolate beauty is a spectacularly satisfying remake of a classic.

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.

Pickle-brined fried chicken?! Oh yes we did! Folks are calling it fried chicken perfection. And you won't want to skip the Sriracha honey dipping sauce.

The story of the Neiman Marcus $250 cookie may be an urban legend but the recipe behind the story is quite real. And real good.

Mmmmm...doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

Made from scratch yet quick and easy, these beans just may alter the way you think about barbecue beans forever.

No-bake cake doesn't get any easier than this funfetti fudge that's complete with a semisweet chocolate "cake" layer, a white chocolate "frosting" layer, and sprinkles galore.

Characterized by its distinctly rectangular shape and, in true French form, buttery taste, this classic loaf is traditionally made in a Pullman pan although any old loaf pan can work.

Sweet and tangy and fall-apart tender. That's what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.

A show of hands, please. Who swoons to a beef ragu that's slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait'll you taste the bourbon glaze.

Crostata loosely translates from Italian as "the easiest riff on pie ever." (Not really.) Which means you could—and should—toss it together countless times during rhubarb's crazy short season.

Going rogue this Thanksgiving? Consider this simple glazed ham has got a sweet and spicy thing going on that's simultaneously subtle and super impressive. And let's face it, leftovers are reason enough to make it.

Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You'd expect nothing less from the French, yes?

This shepherd's pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.