Tamiko Lagerwaard, Recipe Tester

This panna cotta has the most luscious of textures. How to best explain it? Hmmm. It’s sorta like swooping velvet over your tongue.

Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you’d find at a BBQ shack.

True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.

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

A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.

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.

This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.

We don’t even like veggie burgers. We swear. Except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.

Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.