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A hearty and healthy weeknight dinner solution that's made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.

Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don't believe us? Try it.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there's a story behind finding them.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

Insanely gooey goodness can be yours in minutes thanks to these shortcut sticky rolls.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city's fancier pastries as our fave.

Part bread, part cake, kugelhopf is made like brioche except it's studded with raisins, brushed with butter, and dusted with sugar.

Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

A riff on the classic sausage and broccoli rabe pairing, this mixes it up with a little more healthfulness and the intriguing shape of cavatelli (though to be honest, any pasta will do).

We know many who've fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

It's time to melt some chocolate, toast some nuts, and cross some names off your holiday gift list.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.