This is a four ingredient, ten minute, better-than-homemade-sweet-potato-pie dessert. Could you ask for anything more out of a recipe? More

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Raise your hand if you like Tater Tots? (And remember, it's the Internet, so no one can see you)! Everyone, right? I thought so. They get a bum rap in public, and it's a travesty, because they are perhaps the second-most-awesomest crisp-on-the-outside tender-in-the-center fried potato-based snack ever conceived. This week, we try to make them at home. More

Conjure up some morning cheer with these Sunshine Bars from Baked Elements: Our 10 Favorite Ingredients. After all, cereal is part of a balanced breakfast, whether or not it's covered in peanuts and chocolate. More

A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing. More

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It's hard to imagine better biscuit teachers than Nathalie Dupree and Cynthia Graubart, authors of Southern Biscuits. And they showed us how to make biscuits with two ingredients —count 'em, two —and about 15 minutes. Come see how. More

Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent! More

Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea. More

[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than... More

tarting with a basic brownie recipe, I made these ones extreme by packing them chock-full of gooey caramel and dark chocolate, roasted peanuts, and salty pretzels. The sweet plays offense, pummeling your taste buds with a rich, chocolate-filled flavor, with salty bringing up the defense, with a crunch and savoriness from the peanuts and pretzels. Yes indeed, when sweet and salty team up, everyone wins. More

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

This rugelach has a tender, buttery dough and a rich chocolate filling. More

Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. It's ridiculously good as soft serve, but takes a more cakey, banana bread-like texture when fully frozen. More

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I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead. More

When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover. More

Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger. More

Bacon-wrapped, jalapeno and cheese-stuffed shrimp seems to represent the excess that restaurant chains like to stuff into each dish, but this combination done by Pappasito's in Houston is so good, I had to recreate it at home. More

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What's more appealing than sweet, gooey jam infused with the flavors of brown sugar, maple syrup, coffee, and bacon? I certainly can't think of anything. More

Not a coffee drinker myself, I wasn't sure how this would go over, but I ended up loving it—the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn't dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce. More

[Photograph: J. Kenji Lopez-Alt] This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries. Leftover chili can be stored in the fridge for up to 1 week. The chili is best with the... More

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

"I sought a dish that used not only the feet but also the hocks, which are some of the most succulent and tender bits on the animal." How often are you alone in your kitchen with a pair of pigs'... More

There's a love affair brewing between my meat grinder and myself, with these roasted poblano sausages a product of that. The links had a nice snap from the casing that gave way to a sea of porky goodness, leaving a pleasing, mild heat lingering on the tongue, making any resistance for sausage seconds futile. More