Look at these dark, fudgy brownies, all studded with walnut nubs. But look closer: these have a very, very unusual ingredient. Do you know what it is? Hint: these brownies are gluten-free. More

We wrote about this recipe two years ago and just got around to making it (with a minor citrus swap-out) this week. We might not forgive ourselves for taking that long. If you like sherbet, heed our advice: This is one of the easiest and most addictive desserts we've made in a while. More

Socca is a classic street food from the South of France. In Nice you'll see street vendors with big smoking grills cooking wafer-thin socca pancakes. They chop them up, piping hot, and give them to you with flurries of salt and pepper and a drizzle of olive oil. When consumed with the ice-cold rosé of the region, it's the taste of Nice. More

After the sugar-rush that is the holidays, I always find myself turning to substantial salads and homey soups for a change. And today I'm thrilled to share with you a recent favorite I've added to my arsenal of "best ever" soup recipes. More

This New Year's Day, at a leisurely late Saturday morning hour, my husband and I hosted a New Year's brunch with friends and family. While hearty dishes of eggs, meats, and pastries crowded the spread, it was this warm blueberry soup that welcomed my 2011. More

From first crunchy nut-filled bite, we've been big fans of the rosemary raisin pecan crackers from Raincoast Crisps. Addicts, really. Our habit has been kept in check only by the long trek across town to the one store that carries them and the fact that their cost still makes us think twice. This DIY recipe might just be our salvation. More

There was an emergency craving for chocolate chip cookies in our house this past weekend. Not our usual chunky and chewy cookies, either. These had to be flat. And crispy, definitely crispy. Hey, who are we to argue with a craving? More

A cinnamon-raisin twist, to be exact.

Mark Bittman's recipe for oven-baked eggs is perfect as-is for a filling breakfast or a warming breakfast-as-dinner.

But one fateful evening forever changed the way I make this dish, and the ingredient may surprise you. It certainly surprised me! More

Yep, you read it right. This mac n cheese has a crumbly, sweet, cookie topping—and it makes the dish (it's so good). But before you scroll straight to the recipe, read our notes. Because whoa, there is one major mistake in there. More

If you have any intention of serving a cheese board at your holiday get-together, let us suggest whipping up some of these easy and delectable Spanish Fig and Almond Balls. They would also make a wonderful gift for the cheese lover, wrapped in cellophane and accompanied by a wedge of good cheese. More