Debbie Vargo, Recipe Tester

Roasted cauliflower. Andouille sausage. Spinach. Goat cheese. Bowtie pasta. What’s not to love about this quick weeknight meal? You’ll be fighting your loved ones for leftovers.

These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.

An Asian flavored soup that’s also pretty healthy and incredibly tasty. What else could you ask for? Dairy-free and full of mushrooms? It’s all here.

Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.

Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeños, capers, lemon, and parsley. Roasted cauliflower 2.0.

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)

A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.

There are as many reasons to adore chicken Dan Dan noodles as there are variations on it. We’re particularly smitten with this one.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Pantry ingredients and barely any effort yield you something that’s sweetly tangy and spicy that you’ll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers…

Imagine the crispness of a French fry colliding with the fluffiness of a baked potato. That’s what this recipe delivers. You’re welcome.

Not the carrot cake of your childhood. Unspeakably better. With an ever-so-slightly exotic edge of chai tea and cardamom that makes this childhood dessert all grown up.

Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.

A little chile and honey elevate roasted squash to another dimension entirely. Trust us. This is not your typical roasted winter squash.

Dessert for breakfast. That’s the best we can do to convey–in words as opposed to contented moans, anyways–what this maple-candied bacon recipe means to us.

An intoxicatingly aromatic Portuguese classic that’s a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

You just found your next sweet corn infatuation that’ll entice you night after night all the way through the end of summer.

Bored by plain old water? Allow us to introduce you to your solution.

Fast. Flavorful. And flaunting just enough Middle Eastern flair to intrigue but not frighten anyone. Even kids. Swear.