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Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there's something to be said for quality of life. Hello, bacon!

Ever wonder why you can't lose weight? It's not for lack of resolve or willpower. It's because some Roman king long ago decided to mess with the calendar.

This loosely defined "lasagna" is an easy little cheat of a recipe that relies on store-bought ravioli, jarred sauce, and shredded cheese. Shhhhhh.

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?

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

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he's been grilling masterfully and sighing contentedly. You will, too.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he'll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

There's a time and a place for straight-up plain cornbread. Yet it's always the right time and place for cornbread that's lent a little more richness by Cheddar.

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

A classic split pea soup gussied up with smoky ham hocks for a substantial supper. Can be made gratifyingly thick or pleasingly thin.

These braised short ribs from Mario Batali's restaurant Babbo are one of David's favorite things. One taste and you'll understand why.