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David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

A subtle heat coupled with the richness of chocolate make this a failproof way to woo friends and family. Gluten-free, too, though no one will notice anything's missing.

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

An uber-quick and less traditional approach to chicken enchiladas gets you a tasty dinner, weeknight or not. The secret? Your toaster oven.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That's how much we love this crust.)

A creamy, custardy pie that everyone who tested it, also ate it for breakfast. Pie is breakfast, people. Chocolate pie is better than dry toast, for sure.

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.

Not just the stuff of sweet memories, angel food cake is still in fashion—and still fashionably simple to whip up. Truly heaven sent.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

Pork butt (or pork shoulder) is sumptuously moist and tender, full of flavor, and feeds a crowd. Here are some of our very best butts!

Shrimp and longnecks. There's little else a summer shindig requires, except perhaps these eminently easy dips.

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it's lighter. Serve the crema warm.

These classic buttery French crepes are infused through and through with the essence of orange.

Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.

No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.

"Moist and rich and not too sweet and airy." "Delicious, indulgent, adult- and kid-pleasing." "Perfect." That's what folks are saying about this.

Combining Hawaiian flavors with a Japanese grilling technique, this steak is sweet, salty, tart, and packed with aromatics. Ingenious.

Not entirely unlike the marshmallow-topped sweet potato casserole of your childhood, this "souffle" is ever so slightly more sophisticated with its pecan streusel.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.