Though not even approaching being eligible for a beauty contest, this cake seems to be irresistible. It stays fresh and gooey for days (that is if there's any left) and it's really very simple. The recipe originated in a community cookbook that I used regularly for years. The cake was always delicious but, over the years I've changed things--NO nuts--raisins--raisins soaked in Rum--but now I've settled on adding dates soaked in Apple Brandy (or Calvados if you're feeling flush!) Sometimes I substitute brown sugar for half the white sugar. As I say, NOT pretty, but well worth it.

A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. We love this papas rellenas recipe!

Zesty salsa and tender strips of meat make these air-fryer steak fajitas extra special.

I created this old-world favorite based on a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta.

Air-fryer pork chops are juicy, tender and incredibly easy to make. Paired with your favorite side dish, they’re perfect for weeknight dinners or special-occasion meals.

I'm a big fan of rhubarb. Mixed with strawberries, the tart rhubarb is perfectly offset by the sweetness of early spring berries and that rosy pink color is incredibly appealing. This is the first fresh pie of the season in our house and for that reason alone is a favorite. One technique I use for all fruit pies—learned from Christine Ferber's preserves book—is to let the fruit macerate and develop overnight before filling the pie crust. I think this makes a remarkable pie.

Chicken cordon bleu, the famous ham-and-cheese-stuffed "blue ribbon" chicken dish, is typically labor intensive. By simplifying the method and using an air fryer, we've turned it into air-fryer chicken cordon bleu, which you can easily make on a weeknight in only 30 minutes.

My dear friend's mom owned a food stand and served this traditional Japanese dish known as tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. —Yuko Shibata, Monterey Park, California

I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream.

I never liked seafood until my husband urged me to try scallops, and now I love it. With the crunchy breading, these air-fryer scallops are the best you'll ever have.

This new take on burgers will have your family begging for seconds. Serve these cheeseburger onion rings with spicy ketchup or your favorite dipping sauce.

Sometimes you come across a book that's so charming you can't resist cooking from it. Such was the case with "Swedish Cakes and Cookies." Who doesn't like a gingham cover? And Swedish cookies? And Swedish cookies made with rye flour? I was smitten. This adorable little book has so many sticky note tabs in its pages it looks like fringe.

I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom.

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish!

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing.

Cast-iron skillets are the perfect vessel for a crisp, deep-dish pizza without needing any extra cookware. Our team developed this meaty pizza that is fabulous for any time of year.