Linda Christman, Recipe Tester

The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.

As easy and traditional as classic Greek salad. But with a subtle twist that’s gonna have you coming back to this recipe again and again and again.

Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely when made in a mini-muffin pan.)

Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.

Elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between.

Got leftover cranberries? Then you’ve got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.

An almost-but-not-quite-classic rendition of lemon meringue pie that’s a lot less effort than you’d expect. And more payback than you can imagine in terms of its perfectly balanced sweetly tart lemon custard.

This pina colada recipe is made with rum, cream of coconut, and pineapple, and couldn’t be easier. We also think it’s even better than the classic.

A salty, tangy, crunchy classic that’s spectacular with beer and just as good on their own. Here’s how to make them at home.

An easy Italian soup that makes for a satisfying supper tossed together from pantry staples.