Easy

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

You know what never, ever goes out of style? Chocolate mousse.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

The original Choco Taco may be discontinued, this homemade version is just as delicious.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.

Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

Lobster rolls may get all the glory, but crab rolls are way easier to pull off at home—and, dare we say it, maybe even more delicious.

Who says blender cocktails can't contain farmers' market produce? Here's a drink that highlights our favorite late-summer fruit.

Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .

Keep this mix in your pantry for a quick and easy cake any time you want. For baking directions, see our Homemade Yellow Cake recipe.