Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven snow. Indulgently rich, sigh-inducingly creamy, vanilla-enhanced snow.

Grill. Boil. Microwave. Roast. Campfire. We’ve got all the best ways to cook your childhood fave right here.

Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass this ice cream, please.

We know. You’ve tried oven fries in the past and have been sadly, miserably, devastatingly disappointed by what you experienced. Try again.

A pleasing rye flavor. A subtle sweetness. A dough that’s exceptionally easy to handle. That whole-grain goodness thing. Just a few of the many things this rye bread has going for it.

A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.

Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone’s favorite topping. And it’s made on a plain old baking sheet. No fancy pizza stone required.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait’ll you taste the bourbon glaze.

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.

We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!