It comes together in about half an hour, start to finish, and leans on fresh herbs to tie everything together.

This cheesecake layers a buttery graham cracker crust with a smooth, tangy filling, then gets finished with a marbled swirl of raspberry and blueberry sauce that makes it as fun to make as it is to serve.

This version comes straight from Scott Conant, and it's proof that a few humble ingredients, treated with care, can turn into something special.

Some nights call for something simple that still feels a little special, and this swordfish is exactly that.

A savory peach-and-bacon stuffing tucked inside a thick, seared pork chop — finished in the oven and served with a glossy balsamic pan sauce. Simple enough for a weeknight, impressive enough for company.

As plums bake, their tartness mellows and their juices jelly — just a couple reasons why they do so well in this crumble, which is essentially an upside-down graham cracker-crusted pie.