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It may be a tad boring looking from the outside, but wait 'til you see what this eggplant timbale is filled with on the inside.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

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.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.

Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.

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

This dreamy and creamy alternative to pumpkin pie has won us over. We think it'll woo you, too.

What's with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.

Panettone, which makes its traditional Italian Christmas appearance, is gussied up here with any dried fruit you fancy. An ever so slight twist on a classic.

These chocolate-y devil's food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

What makes this apple cake so incredibly moist that it stands out from the rest? Lots of things, including a lovely swirl of cream poured on top of the batter and baked right in.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

Know when you taste something and can't help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.

Sort through a century of American history, decade by decade, and explore the ginormous shift in how we think about food.

Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.

Light, airy, lofty, tender, and lovely, this classic chiffon cake from the venerable Joy of Cooking deserves a comeback.