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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.

Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.

Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.

Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It's even better.

These oatmeal cookies are like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.

All’Amatriciana—go on, roll that "r" like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

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

Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it magnificent. We think you will, too.

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

Because sometimes on Thanksgiving, you need something a little stronger than wine. Especially this year. We know we will. *hic*

David reveals his pie-crimping obsession and admits he's been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.

It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely more space in the oven on Thanksgiving would be.

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.

What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That's how much we love this crust.)

Just a few thank yous from winners of our giveaways.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

Not familiar with the term "crostata"? We have a hunch you're going to like what it means, which is essentially "less fussy than pie."