Karen Lynch

Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.

Dust off that waffle iron. You're going to want to make more than one of these supper-worthy sandwiches with crisped dimples and ooey, gooey interior. And no spattered stovetop to clean!

Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.

Easy. Economical. On the table in 45 minutes. And essentially pork wrapped in more pork and roasted until crisp outside and juicily tender inside. Comfort food for when you need it.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

"Simple." "Perfect." "The moistest chicken with the crispiest skin we've ever had." That's what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

Just like cinnamon toast. Except better. Your kids will worship you. So will your inner kid.

Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.

Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where's the longing that comes with anticipation? Right here with these homemade Milanos.

Chocolate, cream, sugar, vanilla, and butter. If ever there was a magnificent melding of just a few ingredients, this is it.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

Who knew the famous young detective baked blondies?! But not just any blondies. These blondies. The best blondies. Full of butterscotch goodness.

Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

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.

You'll understand why we swooned over this effervescent and elegant elixir the second you take a sip.

There's a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

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

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.