Lori Widmeyer

Why make your own mustard? Because you can, dammit! And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

Froufrou, fancypants, yet fuss-free, these thumbprint cookies with white chocolate ganache and chopped hazelnuts are, in a word, lovely.

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

"Not too sweet." "Simple and terrific." "Everything a granola should be." That's what folks are saying about this granola.

Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate's tarnished reputation. Confection perfection.

Dust off that waffle iron. You're going to want to make more than one of these supper-worthy sandwiches with crisped dimples and ooey, gooey interior. And no spattered stovetop to clean!

Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home.

What's that you ask? When's an appropriate time to serve pot stickers? We honestly can't think of a time that's not appropriate.

Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we're hearing about these coconutty blonde beauties. Taste for yourself.

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

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.

If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one. No contest.

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.

We know you've always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

Got leftover spaghetti in the fridge? If you've also got eggs, then you've got supper. A simple, frugal specialty of a chef from Chez Panisse, this comes together with spectacular ease.

Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.

A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.