Linda B.

Rich, slightly sweet, and chewy in the best way, this Jewish challah is a stunner. Perfect for shabbat and Rosh Hashanah.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Here's how to use that leftover ham to embellish a classic grilled cheese to really quite exceptional effect.

Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.

If you're going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense. Just taste. These brownies handle it splendidly.

Bathed in buttermilk and spiced ever so slightly, this Cajun fried hen is memorably moist, superlatively crisp, and gosh darn perfect through and through.

Don't worry, we can't pronounce the name either. As if it matters, seeing as we're too busy cramming the pastry into our pieholes to say anything.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?

There's no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. The secret's in the super melty cambozola cheese and the slathering of bacon jam. (Bacon jam!)

Nothing helps a vegetable go down without a struggle like a little sweetness. Come summer, we're particularly fond of this old-fashioned—yet still fashionable—zucchini delivery system.

An inspired take on a classic, this simple, sassy granola recipe is yours to follow to the letter or tweak to your (or your most picky family member's) content.

Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays, freeze, and simple as that, no more watered down iced coffee EVER.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

Got a mere 20 minutes? If so, you've got all it takes to merge the vibrant sweetness of mango with all the indulgence of gelato. 

Yes, you can make microwave popcorn on your own with just a brown paper bag. No artificial colors. No fake butter. No nasty preservatives. Bring on your next Netflix binge!

A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.

This homemade farmer cheese is rich, creamy, lovely, and crazy easy to make. Sorta like a poor man's (or shall we say, lazy man's) homemade ricotta. Here's how to make it.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.