Ilda Costa-Sarnicki, Recipe Tester

Creamy, cheesy, and no processed ingredients like in the boxed stuff? Yes please. America’s Test Kitchen’s mac and cheese delivers all of that.

• Quick Glance
• 0

These sassy fried shrimp are doused with plenty of lemon juice and fresh dill. Greek through and through. Opa!

• Quick Glance
• 0

French onion soup meets veggie ramen in this inspired hybrid from Meera Sodha. Flavored with sake, miso, chiles, and piles of caramelized onions, it’s revelatory.

• Quick Glance
• 0

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.

• (5)
• 10 M
• 30 M
• 15

A different spin on waffles, these breakfast beauties from King Arthur Flour make an outstanding nosh thanks to the addition of cornmeal. Perfect with fried chicken, too.

• (1)
• 20 M
• 30 M
• 5

Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.

• (10)
• 5 M
• 20 M
• 22

Roast these sweet root vegetables and sprinkle with crushed hazelnuts and salty feta for a truly unforgettable side dish.

• Quick Glance
• 15 M
• 45 M
• 0

An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.

• (8)
• 5 M
• 5 M
• 73

These cream puffs, called chouquettes, are infused with orange-flower water and freckled with sugar. Serve them as an after-school snack, as they do in France.

• Quick Glance
• 30 M
• 1 H
• 0

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

• (1)
• 30 M
• 1 H, 45 M
• 9