Kate S., Recipe Tester

Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.

Mast-o-khiar is a chic, Persian cucumber and yogurt dip. Sort of like tzatziki but seriously pretty with the addition of golden raisins and dried rose petals.

Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.

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

New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.

A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you’ll find along the winding highways and byways of coastal Maine.

The best version we’ve experienced of this classic steakhouse salad with a creamy blue cheese dressing that’s basically an excuse to eat your vegetables.

Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.

Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.

Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.

More tart than sweet is what you’ll find this perfectly puckery little limeade to be. And that’s exactly the way it was always intended to be.

Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.

Mother Nature is a savvy, savvy hostess. We know this because endive makes the perfect platter-to-piehole vehicle for cheese.

Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.

This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

If you’ve yet to heat butter ’till it turns nutty brown then dribble it over any and every thing, you’ve yet to live. Here, let us show you how.