Chris Hall

With a little advance planning, you can even whip it up in the time it would take to make a weeknight dinner.

Cooking a Valentine's Day dinner for your special someone? Good for you! Seal the deal with these nine easy tips!

The flavor of this dish—a deep, coffee-caramel creaminess practically beyond description (the way, as a child, you hope coffee will taste, and never does)—had everyone's attention. With or without the burnt sugar topping this dessert is a clear winner.

I love Thai food, but I've never attempted to cook it. This is such a no-fuss, practically instant recipe, I have now started to think about Thai food as something I can explore in my own kitchen.

A whole fish, in addition to being cheaper than the same weight in individual filets, is an excellent container for cooking (hey, look, it comes wrapped in a tough, scaly skin!), so barbecuing, roasting, broiling, pan-frying, poaching, and deep frying are all excellent methods for producing a moist, delicious result.

In my opinion, cooking a whole fish in a salt crust is sort of a gimmick. There are better ways to cook a whole fish.

With the first bite I realized what a marvelous dish this is. The beets and onions provide an earthy sweetness which is nicely balanced by the bitter tang of the greens.

Who needs a recipe for French toast? You do—this one. I'm not kidding.

This recipe is very good, and it's perfect for a party when you don't want to get stuck mixing individual cocktails—it's a breeze to prepare, especially on the fly.

The beef was amazingly rare and tender, with a intense, deeply earthy flavor that put other roasts to shame.

This recipe changes my relationship to the latke. It is easy, substantial, and practically foolproof, with a deep, gratifying potato flavor that puts most other homemade latkes to shame.

The cookies looked pretty good, and—more importantly—they tasted good as well. But as far as I was concerned, I was finished; I had no compunction to decorate them.

The taste was a marvel. The ham and cheese pack a savory punch; the fig jam (you should use a lot of it) underscores and offsets their saltiness, and the tender, rich biscuit enfolds them all.

I'll cook this fast, easy and satisfying dish many more times. But I think I'll stick to fish with a little more character.

Actually, it's remarkable that I've managed to get this far into Project Recipe before encountering something I refused to ingest. Here's my story: What to do with the remains of Thanksgiving Dinner places people on either side of a culinary divide, and the turkey soup and chowder folk are unknown and inscrutable to me.

Eating this relish reminds me of why we make it part of the meal; turkey covered with gravy cries out for a sharp, piquant mouthful. This does not explain, however, why I ate a whole bowl of this stuff all by itself before bed one night.

Stuffing, when prepared outside of a chicken or a turkey, is a foodstuff with an existential crisis. However, the taste of this outside-the-bird stuffing was... well, it was good, straightforward, and simple (and I would definitely use it again).

This is a delicious, easy recipe that can make a veteran roaster out of the greenest beginner. I loved the way the turkey came out—so much so that I'll be using the recipe for my own family's Thanksgiving (if they can stand to eat turkey again so soon, but that's another subject).

This recipe—which is big and bold and very easy—strikes me as the sort of thing a jaded mashed potato aficionado would resort to to put the spark back into his spud-love.