Tamiko Lagerwaard

Like the classic, these sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—but minus the chemicals and other abominations.

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

No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.

Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.

Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.

One of our most requested recipes. Easy, elegant, and pretty much foolproof. Sorta impressive for something that you toss together in less than 15 minutes, wouldn't you agree?

This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.

Nothing helps a vegetable go down without a struggle like a little sweetness. Come summer, we're particularly fond of this old-fashioned—yet still fashionable—zucchini delivery system.

A quietly, healthily, nuttily pleasing alternative to your same old oats. Go on. You know you want to try it. So get your quinoa on.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

Fresh figs alone, while stunning if savored by you alone in the kitchen, isn't exactly what you want to serve guests. Here's what you do want to offer them.

Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant's worthiness. Although now you don't have to leave it to chance. You can simply make them at home.

The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.

And, on the eighth day, there was gianduia (zhahn-doo-yah). Namely, hazelnuts harmoniously cozying up to chocolate. Aka Nutella. And the world has been a more glorious place ever since.

A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.

A kissing cousin to the latke, this whopping plate-size potato cake ensures you're not standing at the stove all night long turning out one wee pancake after another.