Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

This loosely defined “lasagna” is an easy little cheat of a recipe that relies on store-bought ravioli, jarred sauce, and shredded cheese. Shhhhhh.

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

Need to bring something to a backyard bash when all you want is mad crazy gratitude and an empty dish to take home? This blueberry crumble with a crumbly oatmeal cookie topping is your answer.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti.

As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.