Marilee Johnson

Hey, 'member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.

This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We're such rebels.

Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!