Kate S.

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.

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.

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.

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

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.