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So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.

Folks are calling this grilled chicken thighs with arugula salad "wonderful" and "perfectly balanced" and "restaurant quality." Sorta enticing, yes?

Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.

Spatchcocking is an easy technique that lets you roast a chicken faster and more evenly. Start your bird with a lemon and garlic seasoning and dinner will be served before you know it.

Dorie Greenspan's quick cornbread won rave reviews from our testers for its tender, cakey, crumbliness. Handfuls of add-ins optional.

Store-bought puff pastry makes this elegant baked Brie a cinch to pull off. (But that can be our little secret.)

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.

Got a mere 20 minutes? If so, you've got all it takes to merge the vibrant sweetness of mango with all the indulgence of gelato. 

Bun cha. In true Vietnamese fashion, it's an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it's gonna leave you wanting more.

Tender, flavorsome, and moreish chuck roast that's ready in half the time. Tuck it into tacos, pile it on top of rice, devour it anyway you please.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

A custardy pie, filled with summer's favorite berry (come on, you know it's true), and baked into your choice of crust. Sweet, silky perfection.

All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.

A little spicy, a little tangy, and a little less than an hour from start to table.

An Italian classic. Pork loin is rubbed with an intoxicating blend of garlic, rosemary, and sage and then slowly roasted until sigh-inducingly tender. Easy, elegant and certain to impress.

Mojitos outside of summer? Without hesitation. But only if they're concocted with dark rum and sage, rosemary, and thyme to lend this classic cocktail a decidedly warming feel.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.