Larry Noak

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.

"Magical." "An 11 out of 10.” "The finest peach cobbler that I have ever, or will ever, eat." "WOW!" That's what folks are saying about this crazy easy peach cobbler.

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an incredibly easy recipe to make and yields enough pulled pork to feed a small army. It's roasted low and slow in the oven until falling-apart tender.

"This coffee rub is AMAZING!" "Best coffee rub EVER!!!" That's what folks are saying about this coffee rub. Sorta makes you want to try it, huh?

No vanilla. No eggs. Just cream, sugar, cream cheese, and plain and simple goodness like you've never imagined. A sweet cream sensation.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.

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

What if we told you it's actually quite quick, simple, and well worth the effort to make your very own rich, flaky puff pastry? Believe it.

This gingerbread cheesecake tastes like the classic Christmas spices of cinnamon, ginger, nutmeg, and clove in each and every bite of this simple yet stunning dessert.

Think you don't care for cauliflower soup? Think again. Rather, take a sip of this creamless wonder, then think again.

Expect a subtle sweetness from this pork chop sensation that comes together from pantry standbys. We suspect that, like us, you're gonna wanna add it to your weeknight rotation.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

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. And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

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

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.