Weekend Projects®

We've been hearing a lot of our recipe testers who've tried this focaccia rave about it as "perfect." We ain't arguing.

Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

Not your typical fried chicken, this one boasts a gratifyingly crisp crust with insanely tender meat and takes a definite boost from a peppery white bbq sauce.

This is the homemade Greek yogurt of your dreams. Seriously. Folks are calling it the creamiest and most loveliest homemade yogurt ever.

When we say this intensely hued pasta is simply stunning, we mean not just that breathtaking to behold but that that it comes together so simply it stuns us.

This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.

Like a slightly less indulgent—but by no means abstemious—pulled pork sandwich with all the smoky savoriness you've come to expect and love.

Just thought we ought to issue the disclaimer that this whole grilled chicken recipe will ruin roast chicken for you. Don't say we didn't warn you.

Astoundingly tender and judiciously spicy, these oven barbecued ribs gain a rich, deep smokiness from a simple turn in a hot oven, no fancy outdoor equipment required.

Who doesn't love Jewish rye bread? The not-so-secret secret behind this recipe is the brilliant inclusion of onions and caraway seeds in the starter for a far more complex taste.

No more excuses about how there's a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.

The infatuation with all things pork belly continues. Here it's infused with herbs and left to cook low and slow until mind-bendingly tender and flavorful.

This homemade farmer cheese is rich, creamy, lovely, and crazy easy to make. Sorta like a poor man's (or shall we say, lazy man's) homemade ricotta. Here's how to make it.

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.

Plain and perfect, that's what we consider this simple roast lamb recipe. And in a shorter cooking time than usual and with very little fuss.

For those of you who thought you couldn't ever have a bowl of traditional matzo ball soup again, this recipe is for you.

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