Chiyo Ueyama

Add this simple skillet mac and cheese, with its brilliant time-saving trick, to your dinner arsenal and you just might achieve superhero status with the kids.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.

"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.

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

Simple to make. Comforting as heck. And though you may not have experienced this in your childhood, somehow it still seems to taste like home.

We'll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.

Your favorite tea turned sideways, making it a creamy dessert with a crackling, shattering caramelized sugar topping.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

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.

Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

Because some days ooey gooey grilled cheese insides just doesn't seem indulgent enough. Se we coated the outside with cheese that would crisp to a golden brown.

Here's what to bake when you don't know exactly what you're craving but you know it needs to be indulgent. And indecently good.

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.