K. Zimmerman

This Ooni pizza with Portuguese sausage and sheep's cheese has a smoky, spicy flavor that is great for pizza Fridays.

This slightly sweet bread is a big part of Easter celebrations in Ukraine and Eastern Europe. One taste and you'll understand why.

Sheet cakes are a great choice for a crowd or just for a Tuesday. Easy to bake, decorate, and transport and loved by all. This moist chocolate banana beauty is no exception.

A cool, creamy version of our favorite pie. Pumpkin ice cream with chunks of crunchy crust and, get this, swirls of marshmallowy meringue.

Blueberry buckle is so easy to make but so hard to forget. Seriously--crispy edges, jammy blueberries, and tender cake in between. It's perfection.

A sweet treat that the kids can help make. Chocolate, sweet pecan filling, and buttery crust. But if you don't want to share, we won't tell.

This spicy wake-up call for the ladies-who-lunch crowd is a riff on the classic that includes a little unexpected yet balanced heat.

Dimpled with a lightly salted top, focaccia is a chewy and tender Italian bread that's also impressively light and airy when made properly. This recipe shows you how.

Pork loin is always delicious. But pork loin is even better when it’s simmered in wine and aromatics. And did we mention how dang easy it is?!

Cinnamon rolls just got even better thanks to crisp, golden edges that come from being baked in a classic cast iron skillet. Make a single ginormous roll or more modest individual rolls.

Tacos-meet-pork belly. An explosion of sweet, spicy, salty flavors from pork that's slowly roasted and then fried. Chef Robyn Almodovar likes to call these tacos “a party in your mouth.” What she said.

Think sugar cookie meets margarita. Or something like that. And just as difficult to stop at a single taste.

The holidays incarnate. That's what these cookies are to us. They're magnificently and traditionally spiced and are crinkly and chewy. All in the best possible sort of way.

A quick bread that pretty much captures the essence of autumn with a sigh-inducingly, knee-wobblingly inviting aroma and compelling blend of sweet spices. Idyllic? Heck yeah.

This cranberry sauce veers on the tart side of things, but pleasingly so, with just enough sugar to tease you into wanting it all year long.

Intensely gooey, fudgy, crunchy-edged, gluten-free, flourless brownie loveliness. Easy to make. Even easier to make disappear.

Pumpkin pie. Cheesecake. And no, that’s not a choice you have to make. You get both. You’re welcome. (New Thanksgiving tradition, anyone?)

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

Dark chocolate-y, appropriately (and not too) rich, just sweet enough, and the entire surface blanketed with that coveted crackly surface. Let the love affair commence.