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The perfect base for so many dishes, Italian or otherwise. Sprinkle with cheese, top with sauce or meat, drizzle with honey or maple syrup, let it cool and fry it...shall we go on?

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?

Elegance was never achieved with such ease. Simply stack cooked lasagna noodles with sautéed 'shrooms and smother with a luxurious cream sauce. Everyday extravagance.

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

Bet you'll never go back to a Reese's Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.

This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn't be out of place on a distinctly American Thanksgiving table.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

No wallflower, this outstanding salad teams sweet grilled radicchio with boldly pungent Gorgonzola and a familiar tangy balsamic vinaigrette.

Don't you love a dish that can be tossed together at the last second yet tastes like someone's Italian grandmother slaved over it for hours? Us, too.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.