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Street food at its finest. This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.

These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

It's as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.

Cloudy with a chance of sprinkles. That's our forecast for anyone who wishes to recreate the sugar cookies of their childhood.

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.

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

This gingerbread cheesecake tastes like the classic Christmas spices of cinnamon, ginger, nutmeg, and clove in each and every bite of this simple yet stunning dessert.

Dark, hearty molasses gingerbread cookies or pale, sweet honey gingerbread cookies? Your choice. (Hint: You can't go wrong.)

One of our trusty tactics for disguising Halloween candy so it turns into something new and eminently shareable.

An unexpected yet inspired concoction of sweet, salt, and smoke that'll put your childhood recollections of brittle to shame.

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

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

"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.

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

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

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

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.

Magically delicate and nuanced cookies that satisfy the little kid cookie craving in an adult sorta way.