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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.

Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

When we say this intensely hued pasta is simply stunning, we mean not just that breathtaking to behold but that that it comes together so simply it stuns us.

This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.

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

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.

Simplicity itself. Blanched asparagus, fresh arugula, shavings of Parmigiano Reggiano cheese, and vinaigrette. Sorta tastes like spring.

This is, without any doubt, the BEST brined chicken recipe we've EVER tasted. Seriously. (And did we mention how quick and easy it is?!)

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

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

A dark chocolate brownie crust, blobs of brownies baked in the cheesecake, and a swirl of bittersweet chocolate. Comfort food, indeed.

Perfection. That's the type of response we're having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.

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

Just like those classic and towering pudding pies you experienced as a kid at diners. But better.

We're sorta surprised you're still reading this rather than clicking on the title given how compelling the ingredients in the title are...

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.