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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.

We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?

Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.

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.

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.

Pancakes are swell, but breakfast doesn't have an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.

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

These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?

"If I could make only one pie in my lifetime, this would be the one." That's what folks are saying about this conversation-stopping version of the campfire classic.

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

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.