Linda B.

"Everyone loved it, including the kiddos." "Quick and easy." "Perfect." "As good as any restaurant piccata I've ever had." That's what folks are saying about this recipe.

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.

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. 

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.

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

What defines the quintessential classic cheeseburger? It's quite the personal experience. Yet we've got a foolproof technique.

A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

There's a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you're doing something decent for yourself without it tasting like penance.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

This is the crisp accent to all manner of foods that you've been missing out on your entire life. And they're quick and easy enough to fry so you can easily make up for lost time.

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

A jumble of tastes and textures and temperatures, this towering noodle number will jolt you to your senses in a manner that only classic Vietnamese cuisine can do.