Joan Osborne

Those of us who prefer a restrained sweetness and a more pronounced cocoa taste will adore these muffins. Nothing overtly sweet here. And we're okay with that.

Why make your own mustard? Because you can, dammit! And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You're welcome.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

If you thought steak could get no better than a gorgeous bone in rib eye seared to perfection, you need to try this Guinness pan sauce.

Just like what you'd find at your local diner. Swear. Just simple ingredients cooked slow and patiently until they're crisp on the outside, tender on the inside, and tempting through and through.

This sophisticated chocolate fix draws on just three ingredients, comes together in minutes, and is satiating beyond belief.

Crumpets with butter. How very English. And how very enticing according to everyone who's tried this authentic homemade version.

If you're going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense. Just taste. These brownies handle it splendidly.

Going for a pigskin theme for the big game? You need this. Easy as can be to whip together and it's been described as being "disturbingly good." Too good, in fact, to let pass.

This good old-fashioned soup has a frugal heartiness once needed by day laborers. And a satiating subtleness now appreciated by foodies.

Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we're hearing about these coconutty blonde beauties. Taste for yourself.

Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell's.

Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for an inspired loaf of amazingness, New Mexico style.

This is, quite frankly, the loveliest hot and sour soup we've ever had, with none of the usual gloppiness of takeout Chinese. And it's on the table in just 20 minutes.

Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.

Chewy, gooey, and chocolatey, these crackly topped brownies buried beneath slightly charred marshmallow are the ideal balance of cakey, fudgy, and nostalgia-inducing messiness.

"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.

They look like fudgsicles. They taste like fudgesicles. Yet they're made from cocoa, coconut milk, and honey, so don't give a second thought to indulging in them.