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Skillet charred greens are exactly what they sound like—greens cooked in a skillet until pleasingly, smokily charred until the greens are crisp at the edges.

“Sweet potatoes with firecracker flavor” is what we’re hearing about these lovely, albeit unexpected, sweet potatoes. And just 10 minutes of barely any effort. Who loves you?!

Behind every unforgettable loaf of Italian bread you've daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

The Attack of the Killer Cherry Tomatoes took place at David's place in the summer of 2015. [Spoiler alert!] Here's how it ended.

Plump pork chops are pounded into satisfying submission (whack! whack! whack!) before being breaded and gently sautéed to perfection.

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

Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these sno balls are the real deal.

Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.

The perfect excuse to justify the return of iceberg lettuce to your life.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

Jammy fruit topped with a sweet topping and an unexpected acidic hit of balsamic. Perfect for breakfast, dessert, afternoon snacks, and everything in between.

Bored by plain old water? Allow us to introduce you to your solution.

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.

An updated Italian classic made with all the usual suspects along with an unexpected drizzle of pesto that turns a frugal veggie-bin catch-all into something truly astounding.

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

This refreshing jumble of citrus, fennel, arugula, onion, and fresh herbs tossed in a citrus vinaigrette is like springtime on a plate.

Rhubarb's season may be ephemeral. But that doesn't mean your enjoyment of it has to be. Here's how to ensure you have access to rhubarb's pleasantly puckery smack all year long.

Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You're welcome.

We can't stop singing the praises of this stunning dessert that tops a rich, citrusy olive oil cake with balsamic macerated strawberries and whipped cream. We bet you won't be able to stop, either.

Made with gin, cucumber, simple syrup, and lime, this is simply a slight riff on a classic cocktail with a twist...or rather, a slice.