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These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant's worthiness. Although now you don't have to leave it to chance. You can simply make them at home.

A ridiculously easy way to cook bacon for a crowd. No fuss. No standing at the stovetop. No spatters.

All the comfort of classic mac and cheese plus a little kick. Actually, a lot of kick. Although we've heard not complaints.

These elegant Parmesan soufflés are really easy to make. Honest. Seventeen minutes of effort until you have a towering creation.

Store-bought potato chips, cheese, and black pepper. Our only question is: Why didn't we think of this sooner? Genius.

Rhubarb vodka. Yep. It's a thing. And you're going to want to make this tipsy spring tonic again and again and again.

"The best scrambled eggs that I have ever made!" "Light, fluffy, slightly moist." "Perfect." That's what folks are saying about this recipe.

Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.

Essentially spaghetti casserole with veggies smothered with cheese. Sounds like supper to us.

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.

A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.

Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?

Lidia—yes, THAT Lidia—shares her classic risotto as it's made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.

"I may never use store-bought sauce again." That's what folks are saying about this super simple Tex-Mex standby with a simple salsa verde that's made from scratch. And so worth it.

Dumplings that were named for a pasta-loving priest who got a little gluttonous and strangled himself by swallowing them whole. Gotta be good, eh?

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.

Because some days ooey gooey grilled cheese insides just doesn't seem indulgent enough. Se we coated the outside with cheese that would crisp to a golden brown.

Taco casserole. Were there ever two words more beautiful side by side?

Simple and spring-like is what we think of this easy and elegant salad that's equally lovely on a random Tuesday night as it is at a tuxedo-required affair.