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This recipe for thin, crisp matzoh couldn't be simpler and, natch, tastes incomparable to the stuff you buy in a box.

You've not "made it" until you've an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.

Boozy bananas are lavished with a cheater's caramel sauce made with butter, brandy, and brown sugar in this outrageously simple riff on a Southern classic. No flames required.

This Havana-style black bean soup is gonna surprise you with just how intensely flavored it is despite calling for inexpensive everyday ingredients.

Stop it. Please just stop it. Make it go away. Pretty please. [Editor's Note: A rant by David about the recent deluge of white stuff.]

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

Yes, homemade pizza sauce can be so silken, so simple, so toss-out-every-other-jarred-sauce satiating.

The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.

When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.

Our very own David Leite shares his Ina Garten story, explaining how they first met and how he may--or may not have--gushed at his idol while trying to keep his cool.

These richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

Yup. We went there. To that homemade Cheez-It place. Go ahead. Admit it. You're awfully glad that we did.

A spuddy, you ask? It's what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.

This five-ingredient fix, a restaurant classic as well as a simple weeknight dinner, will have you practicing your acceptance speech for the best dinner ever.

David explains why he was awfully slow to warm up to slow cookers…and how he caved and became a convert.

As David reveals, it's always darkest just before dawn. But then all manner of magic starts to transpire...