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This no-fuss recipe doesn't ambush you with any trickery. It just delivers you a supple, perfectly cooked roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

There's a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d'epice bread in a far more festive form.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird...minus the traditional hand-wringing.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn't be out of place on a distinctly American Thanksgiving table.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

No wallflower, this outstanding salad teams sweet grilled radicchio with boldly pungent Gorgonzola and a familiar tangy balsamic vinaigrette.

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he's been grilling masterfully and sighing contentedly. You will, too.

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.