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An homage to all the pies, cakes, and tarts—including pumpkin, natch—that'd make a lovely Thanksgiving finish. 'Cuz we all could use a little more sweetness lately.

An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

Sam Sifton's recipe for sloppy Joes is quick and, honestly, quite superb. Full of flavor and just as messy as you remember. And just as tasty.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

If you've run out of ideas on how to use up all that garden zucchini, look no further than this easy homemade pizza that's topped with arugula pesto, shaved zucchini, fresh peaches, and creamy burrata cheese.

Extraordinarily easy and exceptionally tasty dilly beans are within your grasp. Seriously. They're tangy, crisp, and outrageously good.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

Since discovering this cheeseburger with bacon and onions both on and inside it, there's no going back.

Yes, you can make your own pasta. And no, you don't need a pasta maker, thanks to this recipe. All you need is flour, olive oil, and salt.

The epitome of Italian comfort food. Polenta, Italian sausage, and cheese (two kinds!) are simply layered and baked. Basta.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

Pretty much exactly what you think of as quintessential potato salad—potatoes, eggs, relish, mayo, celery. Who needs bells and whistles when you have perfection?

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, and roasted garlic. Leftovers freeze and reheat beautifully.

Skip the takeout and make this authentic spicy sweet and sour General Tso's chicken at home. It's infinitely better than anything you'll get delivered.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.