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Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.

These doughnuts are certain to conjure memories, real or imagined, of crisp autumns, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.

Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.

A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It's a lot of caramely apple goodness atop a buttery crust.

In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

American waffles have nothing over Belgium's best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.

Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.

Rabbit confit is so delicious, so falling-off-the-bone tender, you'll wonder why you don't eat it more often. Made even better with loads of spices, it's rather elegant, too.

If spring had a taste, we dare say it'd be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

This much-ballyhooed 'wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti.

This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.

How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.

It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there's something to be said for quality of life. Hello, bacon!

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.