Jenna Helwig

Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn't be out of place on a distinctly American Thanksgiving table.

Close your eyes and we swear you'd never guess this sweet, banana-y smoothie is suffused with good-for-you greens.

Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there's wine involved.

Mint. Muddled. Mine. When we've got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add "More."

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you'll ever experience.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

Plump pork chops are pounded into satisfying submission (whack! whack! whack!) before being breaded and gently sautéed to perfection.

A simple, satiating, summery Vietnamese tradition known as ca phe sua da, this seductive classic is simply coffee, ice, and sweet, sweet, sweetened condensed milk. Here's how to succumb at home.

Fregola is a toasted semolina pasta with a nutty flavor that's very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.

New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won't call into question anyone's manhood.

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

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.

And, on the eighth day, there was gianduia (zhahn-doo-yah). Namely, hazelnuts harmoniously cozying up to chocolate. Aka Nutella. And the world has been a more glorious place ever since.

Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.

Quiche for one? It sounds a lot more ambitious than it actually is. It's truly a cinch to make. So go on. Love yourself a little. Or a lot.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

Think you don't need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.