Lydia Brimage

Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.

Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.

Easy and slow cooker friendly. Do we really need to say anything else?

Chorizo eggs Benedict. It's essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

Every bit as boozy and as brilliant as it sounds. Inspired by the old-fashioned rum cake made in the Caribbean with dark rum in all its magnificently spiced glory.

So magnificently and outrageously incredible that folks have literally applauded it at the dinner table. Swear. Easy enough for weeknights. Elegant enough for impressing guests.

So crazily satisfying you may just find yourself making Thanksgiving dinner more than once a year.

Essentially a slightly tipsy cheesecake, this bourbon-enhanced eggnog pie is something we're classifying as "holiday desserts for parties where people like to party."

Because fudge brownies just aren't indulgent enough, we added an outrageously lovely swirl of caramel sauce. You're welcome.

Chocolate, cream, sugar, vanilla, and butter. If ever there was a magnificent melding of just a few ingredients, this is it.

"Magical." "An 11 out of 10.” "The finest peach cobbler that I have ever, or will ever, eat." "WOW!" That's what folks are saying about this crazy easy peach cobbler.

Though this recipe is technically chocolate whipped cream, it's really more like chocolate mousse that you want to savor by the spoonful.

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

No, this isn't quite the classic cooked-for-days cassoulet you'll find in Gascony. This is cassoulet casserole. You'll find no complaints here.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.

Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that's certain to make you swoon.