Linda Pacchiano

This five-ingredient fix, a restaurant classic as well as a simple weeknight dinner, will have you practicing your acceptance speech for the best dinner ever.

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.

Know how every once in a while you taste something that's so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass this ice cream, please.

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

Comfort finds us in unexpected ways. Thank goodness for that. And thank goodness for this not-too-sweet, subtly apple-y, kid-friendly quick bread.

Happy World Vegetarian Day! Here's a soupy, stewy, smoky chili with stealth veggie goodness galore. Healthful never tasted so darn good.

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

Whether you seek convention or innovation, you'll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

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?

This much-ballyhooed 'wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti.

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

Summer at its simplest, not to mention its most splendid. Five minutes of effort yield a meal that rivals round-trip tickets to Italy.