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Tofu may not seem sexy at first glance but this quick and easy technique is seductive as heck when you need dinner done pronto. Here's how to pull it off flawlessly.

It may not be the classic tuna melt yet it's about to upend everything you thought you knew about yourself and your tuna melt preferences.

It's not easy being bipolar, gay, and a hopeless romantic. Here's a sneak preview from David Leite's memoir, Notes On A Banana, that's all about food, love, and manic depression.

Chili buns are a traditional Appalachian thing and they're essentially hot dog buns slathered with the easiest chili you've ever made. Add a hot dog and slaw and you've got its kissing cousin, the slaw dog.

Chili mac. It's short for chili mac and cheese. And yes, it's exactly what the name would make you think it is. You're welcome.

More tart than sweet is what you'll find this perfectly puckery little limeade to be. And that's exactly the way it was always intended to be.

Three minutes. That's how long it takes to bake this upside down cake that makes just enough dessert to satisfy your craving. No more.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Swapping out traditional pork and shrimp with salmon makes for a simple, stunning, and super impressive upgrade to classic Vietnamese summer rolls.

Mmmmm...doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

No waiting weeks for the pickling solution to work its magic. Not with these little lovelies, which are ready to munch within minutes of making.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait'll you taste the bourbon glaze.

Going rogue this Thanksgiving? Consider this simple glazed ham has got a sweet and spicy thing going on that's simultaneously subtle and super impressive. And let's face it, leftovers are reason enough to make it.

At a loss as to what wine to uncork with Chinese takeout? So were we. Until we decided to learn a thing or two to change that.

An easy technique that lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.

Quick and easy to toss together with all the flair of a French woman slinging a scarf and instantly seeming elegant with ease. Which is exactly how we like our salads.

Essentially a slightly tipsy cheesecake, this bourbon-enhanced eggnog pie is something we're classifying as "holiday desserts for parties where people like to party."

Practically instant gratification with its blink-and-you'll-miss-it rise and its straightforward mixing method. And oooooh the taste!

GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.