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.

Looking to elevate canned salmon beyond recognition? Maybe banish all recollections (nightmares?!) of Lenten Fridays from childhood? Here’s your answer.

You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.

A make-at-home version of your fave diner-style burger but with the added smokiness from just the blissful amount of chopped pastrami mixed in with the beef.

We’ll demolish almost any version of peanut butter cookies. But these, with their slightly crisp edges and oh-so-soft, melt-in-your-mouth center, are among the best we’ve ever experienced.

Panettone, which makes its traditional Italian Christmas appearance, is gussied up here with any dried fruit you fancy. An ever so slight twist on a classic.