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These lovely latkes are crisp without, creamy within, and sweet throughout. Entirely appropriate for Hanukkah as well as a random Tuesday night...

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

David divulges his teenage servitude on a farm and, decades later, attempts to grow veggies from seed. This oughta be interesting.

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

Sugar and spice and everything nice—that's what you'll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.

Bourbon. Curaçao. Sweet vermouth. Lime. We're sad we didn't concoct this comforting little ditty. But we're glad somebody did.

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right side up as far as we're concerned.

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

We know. You already have an egg salad sandwich recipe. But trust us, it's nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

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.

A marvie blend of bitter stout and sweet ice cream, this inspired adults-only rendition of an old-fashioned float just may take you by surprise.

Ever wonder why you can't lose weight? It's not for lack of resolve or willpower. It's because some Roman king long ago decided to mess with the calendar.

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?

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

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.