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Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

You know Yotam Ottolenghi, right? Those recipes that are simple yet stunning? Fast yet flavorful? Yeah, that guy. Here are some of our favorites.

Considered Portugal's national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.

No need to hover over a grill for these sweet and spicy pork ribs. Marinate them overnight, toss them in the oven and you're done.

These sassy brownies lack nothing in terms of the classic s'more and come together any time you have a craving. No campfire required.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

We like this recipe because it’s both kid-friendly and kid-chef-friendly. But it doesn’t taste like it, we promise...even the adults will clamor for more. Did we mention barely any cleanup?

This bowl of comfort features all the hearty, stick-to-your-ribs goodness of traditional split pea soup with the added benefit of tossing everything in the slow cooker and walking away.

Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

Haul out your Crock Pot. Grab a can of your favorite stout. Get ready to enjoy a big bowl of Irish-inspired beef stew piled atop a mound of garlic mashed potatoes.

Whether you're five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.

Because the familiar is comforting. Even if it's simply a favorite side dish to satisfy your soul. Here, foolproof strategies to ensure contentment at the Thanksgiving table.

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

Think granola bars but in soft, crumbly cookie form. That's what you get with these sorta virtuous, sorta naughty little lovelies.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....

Mac and cheese goes high falutin' with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.

Edd Kimber, The Boy Who Bakes, is a charming baker from the UK—and the first winner of GBBO. Here are some of our fave Edd Kimber bakes.