Leanne Abe, Recipe Tester

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here’s how to make it at home.

This spaghetti carbonara recipe tosses pasta with eggs, cheese, guanciale, pancetta or bacon, and pepper to form a creamy sauce. Quick and easy.

Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

Given this cobbler’s delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

In this Paula Deen tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A spell in the oven makes everything irresistibly golden.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

American waffles have nothing over Belgium’s best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.

A marvie blend of bitter stout and sweet ice cream, this inspired adults-only rendition of an old-fashioned float just may take you by surprise.

Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.

Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream. Lovely any time of year.

This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It’s your newest trick at putting dinner on the table pronto.