Sita Krishnaswamy, Recipe Tester

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.

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We’re not going to do a song and dance to try to entice you to bake this cherry pie. We don’t need to. Just look at it. A stunner, right? And wait’ll you taste it. Here’s how to make it.

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A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.

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A swoon-inducing collision of creamy cheesecake, cakey brownie, and sweetly tart raspberries. Sorta makes you want to stop reading and start baking, yeah?

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Now you can indulge your craving for roast potatoes when it’s sweltering outside without heating up the entire kitchen. You’re welcome.

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Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.

• Quick Glance
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This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.

• Quick Glance
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An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

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Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

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We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!

• Quick Glance
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