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David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

Mashed sweet potatoes are slathered over marshmallows, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for!

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

A meal that requires just one pot, pleases everyone at the table, and uses up leftovers? Yes, please!

A Thanksgiving pie for those looking for something different from last year. Brown butter and caramelized honey give pumpkin pie a whole new twist.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

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

Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.

An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

Juicy pork chops are a perennial favorite around here. Smother 'em in a creamy, Creole, caramelized onion gravy... oh my lord.

That's right. Chicken stock or broth in the microwave. Easy. Inexpensive. And done in 10 minutes. Wowsa, right?!

"A terrific, deeply flavored cocktail." "A blessing after a rough day at work." That's what folks are saying about this cocktail.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

If you've run out of ideas on how to use up all that garden zucchini, look no further than this easy homemade pizza that's topped with arugula pesto, shaved zucchini, fresh peaches, and creamy burrata cheese.

Yes, you can make your own pasta. And no, you don't need a pasta maker, thanks to this recipe. All you need is flour, olive oil, and salt.

An homage to all the pies, cakes, and tarts—including pumpkin, natch—that'd make a lovely Thanksgiving finish. 'Cuz we all could use a little more sweetness lately.