If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.

An honest-to-goodness hot weather refresher. A riff on frozen yogurt that combines the tang of lime with an unexpected burst of flavor from crushed black peppercorns. Inspired.

No ordinary pork chops and apples recipe, this particular approach takes its sass from crisp, fried sage leaves and can be on the table in 30 minutes.

Not all potato salad has to be drowning in mayo. Sometimes, all you need is a tangy mustard and garlic dressing with more flavor than fat. And a few cornichons never hurt, either.

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

Ropa vieja is a magic act of sorts. Slowly braised beef and a handful of ingredients become more sumptuous than the sum of its parts.

Just like what you’d find at your local diner. Swear. Just simple ingredients cooked slow and patiently until they’re crisp on the outside, tender on the inside, and tempting through and through.

An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.

Pumpkin pie. Cheesecake. And no, that’s not a choice you have to make. You get both. You’re welcome. (New Thanksgiving tradition, anyone?)

Soft and tender and almost cake-like—some would say even pancake-like. A lovely reminder that yes, maple cookies are completely appropriate at the breakfast table.