Adrienne Lee

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

This Southern classic is an oh so sweet and charming stack of pineapple, coconut, bananas, and pecans slathered with cream cheese frosting.

Simple yet sophisticated in that way that only the French have with eggs. Lovely at any time of day. Preferably with a glass of white wine at your side.

A combination of taste and textures that seems unconventional yet tastes so intuitive you'll wonder why you haven't tried it before.

This American classic is, in a nod to its Southern origins, hospitable as can be thanks to vanilla cake layers with a meringue frosting that conceals a creamy filling containing--surprise!--coconut, Maraschino cherry, and oatmeal cookie crumbs.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

"As perfect as perfect can be." And "A pretty killer combination of broccoli and Cheddar." That's what folks are saying about this quiche recipe. We think you'll agree.

Classic German comfort food made with a hot and tangy vinegar dressing and and crisp bacon. Here's how to make it.

Simple to make, kid-friendly, incredibly versatile, and essentially foolproof. Let's not forget to mention uber delicious. That's what we think of these easy skillet meatballs perfect for weeknights.

"Just like something Grandma made." "A great way to have chicken leftovers." "WONDERFUL!" That's what folks are saying about this soup.

Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

Not a lot has changed since you last had this after-school classic. It's still easy. It's still quick. And it's still gosh darned comforting as heck.

Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they're a cinch to make.

Kids can't resist these sweet little somethings. That includes the kid in all of us.

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