Inspired by the classic breakfast combination, these cookies are sweet, chewy, and full of maple brown sugar flavor. More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

This is a lighter alternative to traditional cheesecake. The flaky crust and the addition of ricotta help lighten the affair, making it the perfect finish for early summer dinners. While this pie would be great with any fruit topping, I recommend strawberries and rhubarb, made with frozen or fresh strawberries and fresh rhubarb. More

These fun ice cream sandwiches are great for a special occasion like Valentine's Day. More

A frozen yogurt that earnestly tastes like real strawberries. And yes, it's totally okay to eat for breakfast. More

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

I'd never heard of rowies until I saw this recipe in Fast Breads, but as soon as I saw the recipe, I knew I had to try it. The concept is something like a croissant, but with fever folds, and with the dough cut so the butter leaks out during cooking. More

[Photographs: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Tea and crumpets. That phrase is absolutely everything I knew about crumpets... More

We love our kale at the Serious Eats office and quinoa, the little grain-that's-not-actually-a-grain from the mountains of South America, has been making some serious inroads into replacing the rice and pasta in our pantries. This recipe combines the two in a simple one-pot pilaf (our favorite kind of dinner recipe) flavored with toasted pine nuts, lemon juice, walnut oil, and a sprinkle of crumbled goat cheese. More

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More

What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. More

Bittman's Brownie recipe is a gem, simple and tasty enough to give even the most apprehensive baker that much needed boost of kitchen confidence. Bittman's straight talk advice: "Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious" makes for some damned fine brownies. More

Recipe adapted from Dan Kluger's class at the New York Culinary Experience. More

Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

One of the best things about working in markets is the wonderful people you meet. There's a particularly cute couple that are regulars at the Hester Street Fair and they love these paletas; they would buy several at a time last year to take home so they could enjoy for the week. I just bought some wonderful bicolor corn from the farmers market to make some and wanted to dedicated this recipe to them! More

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions. More

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast » Adapted from Back to Basics by Ina Garten.... More

Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting. More

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

This may be the best version of a milk chocolate ice cream that I've ever had. It's definitely chocolate-forward, and plenty rich, but it really lets the milkiness of lower cocoa chocolates shine. Should you want to branch out to peanut butter chocolate swirls, rocky roads, or chocolate brownie chunk ice creams, this should be your base. More

As a child, every year a few days before Thanksgiving we had a Simple Meal. The meal was meant to replicate the humble nature of the first Thanksgiving, and—in a world where there is so much hunger—remind us of all... More

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More