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Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. We confess, we're dumbstruck by these little contradictory lovelies.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You're welcome.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we're not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

We suspect you've been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.

"I’ve actually had friends lift their gratin dish and lick it clean—right at the table!" says David Lebovitz. We'll have one of those. Actually, we'll have two.

Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

It's remarkable what you can do with a can of beans. Here it's transformed into a pretty classy purée (aka poor man's hummus).

Allow us to introduce you to borekitas. A staple in the eastern Mediterranean, these savory pastries put equal emphasis on pastry and cheese to what we consider divine effect.

Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.

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.

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.