If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor. More

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If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake. More

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings. More

Whiskey-soaked orange cupcakes topped with Old-Fashioned buttercream? All you need is a maraschino cherry on top to complete these cocktail inspired cupcakes. More

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here.... More

As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try. More

Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a... More

A cold-weather wonder of tender sliced brisket braised in a gravy of sweet garlic and onions, Cognac, red wine, and three mustards. Heavy and comforting, but still bright and zingy. More

New York Indian chef Floyd Cardoz shares his recipe for butter chicken, also known as chicken tikka makhani. More

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. More

A basic Neapolitan-style pizza dough. More

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We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

A basic recipe for party-style Sicilian square pizza dough. More

A basic New York-style pizza dough. More

An answer for leftover rice after a few too many drinks the night before. More

For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary. More

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I often find myself craving that crispy, saucy, glazed fried chicken that's ubiquitous on Chinese-American restaurant menus—the stuff used to make General Tso's, or Orange Chicken, or Sesame Chicken, or Americanized versions of Kung Pao Chicken. But frankly, the sauces and vegetables that come with most restaurant versions just ain't very good. Wouldn't it be great if I could just make this stuff for myself at home to suit my own tastes? Yes. The solution is picking up a couple boxes of chicken nuggets from Popeye's to use as the foundation. More

This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More

A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all. More

To freeze the Tots, follow the recipe through step 3. In step 4, remove them from the fryer after 1 1/2 minutes and drain on a paper towel-lined plate. Transfer to a sheet tray or large plate in a single... More

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If you've been living under a rock and/or outside of Minneapolis, a Jucy Lucy is essential an inside-out cheeseburger. To be honest, I believe that the appeal lies more in the ability to surprise unsuspecting eaters-by with a liquid hot cheese burn rather than with any real culinary appeal. But, seeing as I like pretty much anything with a liquid center, I was game to work this one out. Check out my sideshow for full instructions on how to construct this cheese-stuffed burger. More

Head to The Broken Record for a greasy, satisfying, flavor bomb of a burger packed with bacon flavor. Just give in and fall in love. More