Elie Nassar

Elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between.

Slow cooker roast beef au jus. Perhaps the first slow cooker recipe yet that'll keep everyone at the table uber satisfied—including the person making and cleaning up after the meal.

We dubbed these lovelies "stealthy healthy" cuz they're creamy, satiating, unadulterated loveliness would never lead you to believe they're actually healthy.

Our quest for memorable-in-a-lovely-way blueberry muffins has been decades-long and riddled with disappointment. Here's the muffin recipe that changed our tune as well as our 'tude.

"Wow!" "Off-the-charts good!" "Divine." "Amazingly juicy and tender." "A definite keeper." That's what we're hearing about these subtly and beguilingly spiced chops.

Sweet, rich, buttery, and oh so charming, these homemade waffle cones take very little time and far less effort than you'd ever expect. So worth it.

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

An easy, unexpected way to extend cherry season that's tartly sweet, subtly spiced, and surprisingly irresistible.

When we say this intensely hued pasta is simply stunning, we mean not just that breathtaking to behold but that that it comes together so simply it stuns us.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

Who doesn't love Jewish rye bread? The not-so-secret secret behind this recipe is the brilliant inclusion of onions and caraway seeds in the starter for a far more complex taste.

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

David finally learns to make pain d'epi, the loaf of bread that he's been lusting after for decades, and finds it to be easy peasy.

A comforting, satiating breakfast, lunch, or supper. The sort of sustenance that never, ever disappoints.

Apples and spice and everything nice. Including the slight surprise of pistachios.

A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It's a rustic, homey, Sunday supper sorta dish from my VERY Portuguese mom.

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That's what folks are saying about this lovely little cocktail. Cin cin.

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

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.