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Surprise is underrated. That's exactly why we love this unexpected yet inspired riff on roasted winter squash.

Envious of the loot your local sugar-crazed six-year-old mafia will take home on Halloween? David schemes how adults can get a share of the stash.

Just when you thought classic tarte tatin could get no lovelier, here comes fig tarte tatin.

No-knead Italian bread that's rustic, crusty, and easy as heck. The hardest part is the waiting, so plan accordingly. But believe us when we tell you that it's absolutely worth it.

On their 24th anniversary, David recounts his nearly disastrous mystery date with The One, and how their life together almost didn't happen.

Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.

Easy and slow cooker friendly. Do we really need to say anything else?

Made in a single pan with so much ease you'll be wanting to make them every night. We dare so you'll hear no complaints.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

Chorizo eggs Benedict. It's essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

Healthy isn't necessarily boring or penance. This lovely (and quick!) dinner is so darn delectable, you're going to completely forget it's good for you.

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

A Southern summer tradition that makes a sweet, tangy, and cinnamon spiced pickle. Not too sugary or tart, they make a perfect snack.

This piña colada recipe is made with rum, cream of coconut, and pineapple, and couldn't be easier. We also think it's even better than the classic.

Baked nectarines with port. Looks fancy. Couldn't be easier. And quite possibly the booziest dessert you'll make all summer long.

Made with egg, bacon, Cheddar, and a brioche bun, this breakfast burger certainly sounds like breakfast to us, even in the middle of the afternoon.

Pork dumplings with a filling that's ethereally light and fluffy. You'll never guess the secret ingredient.

Dry-rubbed tri-tip. Our approach is subtly spiced and expertly cooked and a relatively inexpensive way to wow a crowd. Here's how to pull it off.

Luxuriously creamy indulgence incarnate. Here's how to make it.

Tomato and peach panzanella may sound unlikely but it'll knock your socks off. If you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.