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We'd be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or Fourth of July, makes no difference to us. Or anyone we know who's experienced them.

Pumpkin pie. Cheesecake. And no, that’s not a choice you have to make. You get both. You’re welcome. (New Thanksgiving tradition, anyone?)

“11/10!!!" "Ridiculously fast! Ridiculously good!!" "Where has this recipe been my whole life!?” "The flavors, the simplicity." That’s what we’re hearing about this quickie of a salmon supper.

This classic, hearty, homey dish—just like something your grandma used to make but better—is an ideal one-pot meat-and-potatoes meal. Includes oven as well as slow cooker instructions.

Know that bag of forgotten shrimp you bought on sale that’s languishing in your freezer? Start defrosting it. Here's the ideal use for it.

This is sooooo not the gloppy orange chicken that’s an Americanized riff on Chinese food that comes in a white box. Sooooo not.

That’s right. Sonker. And it’s the simple yet unforgettable fruit dessert—sorta like pie meets cobbler—that you’ve been missing your entire life.

“Easy yet feels special.” “Perfect.” “KEEPER!” That’s what we keep hearing about this superlative steak supper for when you want hearty AND healthy.

A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. That's right. Tooth-sinking.

Looking to elevate canned salmon beyond recognition? Maybe banish all recollections (nightmares?!) of Lenten Fridays from childhood? Here’s your answer.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

One of the best red-sauced pizzas we've ever slung as well as one of the easiest. It just may ruin takeout pizza for you.

So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.

Chewy, gooey, and chocolatey, these crackly topped brownies buried beneath slightly charred marshmallow are the ideal balance of cakey, fudgy, and nostalgia-inducing messiness.

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

Simple. Modest. Perfectly proportioned. And just like you'll find in Manhattan. Swear. And a family project that's just time-consuming enough to distract but not so tedious as to deter.