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Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth enhanced by the sweetness of leeks.

Observing Lent? Like to load up on omega-3s? Could just use a change of pace? You'll find what you seek here, whether baked or fried, cod or salmon, simple or really quite sophisticated.

These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.

Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

Tarragon chicken. A French classic for a reason. And no one but you needs to know just how easily it comes together.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

The doyenne of French cooking has been given homage with a new TV series about not just her cooking but her life. We're already hearing her voice encouraging us.

Enough indulgence to satisfy. Enough grilled vegetables to bring some semblance of healthfulness. Thank us later.

Couldn't be easier. Simply freeze puréed fruit, water, and sugar and you have sorbet. Any-flavor-you-want fruit sorbet. Best part? No ice cream maker required.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

Essentially spaghetti casserole with veggies smothered with cheese. Sounds like supper to us.

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we're hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.

Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.

Yes, you can make your own pasta. And no, you don't need a pasta maker, thanks to this recipe. All you need is flour, olive oil, and salt.

A quick and simple weeknight recipe made with store-bought tortellini, spinach, and chicken broth. Super simple and perfect for the entire family.

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.

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?

Unlike painting your domicile, painting summer berries with simple syrup demands little precision and even less prep work.