A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.

So tantalizingly crisp at the edges, incredibly tender yet not mushy at the center, and lovely through and through. They’ll haunt you forever. In a good way.

Just like Tollhouse cookies but with the amp turned up. Way up. Think of them as a more mature version of a classic. (Finally, something you don’t have to share with the kids!)

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. Or that’s what we think. This recipe falls smack in between the Mexican and Spanish styles.

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn’t enough, it’s gilded with a sassy sweet-tart citrus glaze.

Whether you want a distraction for the kids or a decorative element for dessert, you’ll find your solution in these how-tos for drizzling and decorating with chocolate.

We’re all familiar with the glory of ribs slowly smoked in the backyard. But sometimes Mother Nature doesn’t agree with our barbecue plans. Thankfully there’s this recipe.

Sweet sea scallops jumbled with even sweeter summer corn piled atop peppery greens. Simple. Virtuous. And satiating in a way most salads aspire to be but, sadly, are not.

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they’ll disappear as you’re blissing out on them.

How to turn store-bought ice cream into an impressive summer dessert in minutes. You’re welcome.