Karen Depp, Recipe Tester

A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here’s how to make it at home.

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

Made from scratch with natural ingredients, these are gonna remake all your memories of stale, bland animal crackers in the circus box.

Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

Making your own pumpkin pie spice is as easy as dumping some spices you probably already have, into a bowl and stirring them together. No need to run to the store. You’re welcome.

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.

What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

Pancakes are swell, but breakfast doesn’t have an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.

“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.

This pie pastry is as easy to make as, well, pie. It’s flaky and rich but simple and plain enough to let any filling shine.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

A British take on potato salad that’s both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.

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.