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David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

We suspect you've been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Why make your own mustard? Because you can, dammit! And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

Quiche for one? It sounds a lot more ambitious than it actually is. It's truly a cinch to make. So go on. Love yourself a little. Or a lot.

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Is anything more soothing than standing before a burbling pot of Marcella Hazan's Bolognese sauce? (Hint: Our answer is absolutely not.)

After The One goes to a yoga retreat to cleanse body and mind, David tries cooking healthfully...with unexpected results.

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

We’ve got stars in our eyes...and our bowls...and our spoons. All thanks to pastina, the teensy star-shaped pasta that just may make the cutest supper in the solar system.

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!

Happy World Vegetarian Day! Here's a soupy, stewy, smoky chili with stealth veggie goodness galore. Healthful never tasted so darn good.

Rabbit confit is so delicious, so falling-off-the-bone tender, you'll wonder why you don't eat it more often. Made even better with loads of spices, it's rather elegant, too.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.