Ann Tousignant, Recipe Tester

For this radically simple recipe, stalks of spring asparagus, bay leaves, and capers are tossed in olive oil and blasted in the oven. Gotta love it.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. And we were so tempted by the resulting taste and texture, we didn’t even miss it.

A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.

A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

There’s a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you’re doing something decent for yourself without it tasting like penance.

Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet. In other words, it’s the real deal.

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just…wow.

Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.