Steve Subera, Recipe Tester

Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.

• (1)
• 25 M
• 25 M
• 19

These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. (See what we mean?!)

• (2)
• 20 M
• 45 M
• 14

The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

• (3)
• 5 M
• 7 D
• 60

Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably enticing for something that actually has redeeming nutritional qualities.

• Quick Glance
• 30 M
• 30 M
• 0

A little spicy, salty, and sweet and altogether satisfying. Your latest weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.

• (4)
• 15 M
• 15 M
• 10

Cashew chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.

• (3)
• 30 M
• 30 M
• 7

Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.

• (4)
• 15 M
• 45 M
• 15

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that’s far, far superlative to its parts.

• (1)
• 20 M
• 6 H
• 10

Just like the classic, these delicate sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—minus the chemicals, preservatives, artificial colorings, and other abominations.

• (5)
• 50 M
• 1 H, 15 M
• 92

Rye whiskey, vermouth, Grand Marnier, and bitters all work the devil’s magic in this all-but-forgotten formula for a cocktail classic.

• (2)
• 3 M
• 3 M
• 20