Chiyo Ueyama

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

These diminutive queques are flavored with a hint of citrus that's equally welcome at breakfast, tea, or any other hour of the day, quite frankly.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

A riff on the classic sausage and broccoli rabe pairing, this mixes it up with a little more healthfulness and the intriguing shape of cavatelli (though to be honest, any pasta will do).

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.