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Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

Part bread, part cake, kugelhopf is made like brioche except it's studded with raisins, brushed with butter, and dusted with sugar.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.

One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.

Purplish cherries sink into a rich, fragrant frangipane as they bake into sweet oblivion and contrast spectacularly with the crisp puff pastry crust. Sounds terrible, eh?

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.

Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.