Jennifer Combs

Crisp onion and creamy white beans turn tuna into a light dinner, courtesy of the always impressive Stanley Tucci.

Perhaps the most surprising crucifers we've experienced in a while, these are tossed with a fragrant, warming spice blend that'll make you forget you're eating healthy. Wonders never cease.

How to turn store-bought ice cream into an impressive summer dessert in minutes. You're welcome.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

Riz au lait is another way of saying French rice pudding. So gosh darn easy and impossible to stop eating, it's quite possibly the thing we love most about the French.

The perfect combination of heartiness and healthy. But no worries, you'd never guess from the taste that it's anything but indulgent as heck.

Not the classic. Even better. What it lacks in tradition it more than makes up for with sass and class.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

If you've been thinking maybe you're done with pumpkin everything, wait'll you experience this aromatic pound cake that boasts the perfect balance of sweet and spice.

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.

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

Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.

Succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.

Every bit as boozy and as brilliant as it sounds. Inspired by the old-fashioned rum cake made in the Caribbean with dark rum in all its magnificently spiced glory.

Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you've ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.

Just like Tollhouse cookies but with the amp turned up. Way up. Think of them as a more mature version of a classic. (Finally, something you don't have to share with the kids!)

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.