Lori Widmeyer

A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.

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.

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.

A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.

These lip-tingling wings boast far less oil-spattering-all-over-the-kitchen fuss and fewer calories than the classic that you'd find at the neighborhood bar. Not that you'll be able to tell from the taste.

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people—not to mention make phenomenal sandwiches the day after.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

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.

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

A sweet something that evokes the memory of travels to Greece. Or the bulk bins of '70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.

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

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

Yep. You've heard of breakfast for dinner. We're up leveling to breakfast as dessert. Not just any dessert. Dark chocolate decadence with crisp edges that's delicious alone or with hot fudge sauce and vanilla ice cream.

The last thing you need to worry about tomorrow morning is breakfast. With this brioche French toast, you assemble it today, let it sit in the fridge overnight, and tomorrow slide it in the oven. By the time gifts are open, breakfast will be on the table.

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.