Lori Widmeyer, Recipe Tester

Though we dearly loved Pop Tarts as kids, even then we thought the packaged pastries ought to be better. Flakier. Fruitier. Fresher. Just like these. And they’re quite simple to pull off.

• (4)
• 45 M
• 1 H, 35 M
• 22

An oven method for ribs that folks are calling “utter perfection” and “the easiest rib recipe I’ve ever made. And has the best flavor, too.” We think you’ll agree.

• Quick Glance
• 25 M
• 3 H, 25 M
• 8

Think you’ve got nothing in the house for supper? Take a look at this nifty little pasta recipe that comes together in minutes. And then think again.

• (11)
• 15 M
• 15 M
• 40

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.

• (5)
• 25 M
• 18 H
• 23

Making roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.

• (5)
• 15 M
• 40 M
• 20

Yep, you can turn out authentic grilled jerk chicken that’s pretty much exactly like what you’d experience in the Caribbean. But at home.

• (1)
• 25 M
• 2 H, 25 M
• 12

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.

• (2)
• 25 M
• 25 M
• 16

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

• (14)
• 25 M
• 40 M
• 50

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

• (6)
• 25 M
• 30 M
• 35

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

• (6)
• 1 H, 15 M
• 1 H, 30 M
• 76