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

A ginormous, warm, gooey, chocolatey cookie baked in a single skillet so there's no waiting for batch after batch to come out of the oven.

Perfection. That's the type of response we're having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

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

We seriously cannot get enough of this easy roast chicken and pan gravy that's got our heads spinning...and everyone clamoring for more.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

This simple supper recipe requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it.

Saucier and sassier and healthier than most, this Cincinnati chili is still plopped atop a pile of spaghetti and smothered with all sorts of goodness.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

An elegant and easy riff on a classic Chinese technique that's ideal for the fish-averse given that it’s quick and almost effortless.

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

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

All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

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.

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.

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.