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Mashed potatoes in a taco? We were skeptical, too. Then we made them. Now we're smitten.

Tart and sweet, silken and crumbly, these easy lemon bars have a sweet cookie crust, a tart lemon filling, and a dusting of confectioners' sugar. A classic, perfected.

The epitome of Italian comfort food. Polenta, Italian sausage, and cheese (two kinds!) are simply layered and baked. Basta.

A comforting, satiating breakfast, lunch, or supper. The sort of sustenance that never, ever disappoints.

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

Taco meets casserole in this clever and crowd-pleasing approach to perfectly seasoned tacos.

A classic chocolate cake on caffeine, this impressive yet easy to assemble stack of chocolatey elegance takes its rounded chocolatey-ness from a cup of joe and its ample fudgy-ness fro ganache.

There's a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you're doing something decent for yourself without it tasting like penance.

Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.

Cacio e pepe kugel. It's what happens when Rome's famous pasta dish collides with everyone's favorite Jewish comfort food.

An homage to the chocolate cakes of yesteryear but with a contemporary dark chocolate oomph that turns tradition upside-down in the most pleasing possible way. You're welcome.

Crunchy on the outside and soul-sighingly soft inside, this simple no-knead sourdough recipe from Jim Lahey turns out a classic Italian loaf that would pass muster at any trattoria.

A proper dinner any night, this chocolate sandwich with a French accent is a far cry from Wonder bread and Hershey's. Oooooh sooooo far.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

It doesn't take an engineering degree to make a decent smoothie. Although it does take a little know-how to make one that makes you want to drink your veggies. Here's how.

"Amazing." "Wonderful." "Warm satisfaction." "Won the make-it-again award." "Easy." "Quick." That's what we're hearing about this luxuriously satiating soup.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

This classic brings good luck to all who partake on New Year's Day. Or so says Southern tradition. We can't vouch for that, but we can vouch for it's ability to bring sated appetites.

Elegant yet exceedingly simple, this white wine linguine beguiles with its rich, silken flavor despite the absence of cream and a touch of butter.

Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.