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This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

The last thing you need to worry about tomorrow morning is breakfast. With this brioche French toast, you assemble it today, let it sit in the fridge overnight, and tomorrow slide it in the oven. By the time gifts are open, breakfast will be on the table.

Surprisingly easy to make at home, these classic Buffalo wings take their über crispiness from a double dipping in flour and spice. (You're gonna be hooked.)

Food writing isn't as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

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

Some nights we dream of being lost amid giant steaks piled high with mounds and mounds of sweet caramelized shallots made according to this recipe. Hate to wake up.

What's with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.

A can't-resist curry brimming with fragrant spices--ginger, cinnamon, cardamom, cloves, peppercorns, coriander, cumin...yup, they're all here.

These chocolate-y devil's food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

This classic French dessert is an eggy cake that's studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

Dinner doesn't get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.