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A fast-rising home-baked white sandwich loaf that tastes--dare we say it?--better than mom's. Way better. And just wait 'til you toast it.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

Easy. Healthy. Keto. Paleo. Able to be made in a slow cooker. Remnants of a rotisserie hen work just dandy. And, natch, the taste. Just a few of the things we adore about this chicken stock.

A dark chocolate brownie crust, blobs of brownies baked in the cheesecake, and a swirl of bittersweet chocolate. Comfort food, indeed.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.

Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something. Even if you never knew it was missing.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

Fregola is a toasted semolina pasta with a nutty flavor that's very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.

French-y but not at all fuss-y, these superbly chocolate-y crepes satiate that certain je ne sais quoi.

No need to ever reach for that boxed or bagged popcorn. And the recipe itself is better than any Cracker Jack prize.

Proof that spectacularly fudgy, messily gooey, intensely chocolatey brownies can be made without butter or eggs.

Tart and sweet, silken and crumbly, these easy lemon bars have a sweet cookie crust, a tart lemon filling, and a dusting of confectioners' sugar. A classic, perfected.

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.