Linda B.

Perhaps the quickest, richest, savviest strategy for gussying up spring stalks that you've ever encountered.

Sometimes cookies are so amazing your instinct is to keep 'em all to yourself but you find yourself simply not being able to resist sharing them with loved ones. These are them.

There's literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.

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.

Perfect. The best brine I've ever had. Oh. My. God. That's just a few of the things we're hearing about this simple weeknight supper solution.

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.

Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.

It was a dark and stormy night...oops. We mean, this stiff yet slightly sweet cocktail is certain to thunder through your evening.

Traditional ratatouille gets sliced, diced, deconstructed, and reimagined--pickled, too--in this fashionably brilliant approach to Indian summer surplus.

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.

Fresh figs alone, while stunning if savored by you alone in the kitchen, isn't exactly what you want to serve guests. Here's what you do want to offer them.

Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.