Angie Zoobkoff

This is not the sweet, gooey tzimmes of your childhood. Nope. So don't be surprised when that old familiar flavor pales in comparison.

"An absolute knockout!" "Wowzers!" "Incredibly moist." "Just like banana bread." That's what our tough-to-please recipe testers are saying about this recipe.

"Moist and rich and not too sweet and airy." "Delicious, indulgent, adult- and kid-pleasing." "Perfect." That's what folks are saying about this.

We've tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we're calling it quits on our search for the perfect recipe. Because this is it.

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.

Nothing is more romantic than cooking grilled trout in the open air. Well, maybe that's a stretch. Still, it's a damn good recipe.

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it's so simple to toss it together.

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.