They say that all the nutrients in potatoes are on their skins, and I say yes. Aside from the fact, of course, that they are also tastier with skins than without. This recipe might not be the fanciest dish you can cook for your partner this season of hearts, but it is so delicious, you must not miss it out.

This recipe is adapted from The America’s Test Kitchen Family Cookbook.

Ingredients:

4 large russet potatoes, scrubbed

8 ounces bacon, chopped fine

4 tablespoons unsalted butter, melted

8 ounces cheddar cheese, shredded

1/2 cup minced fresh scallions

1/2 cup sour cream

Kosher salt

Freshly ground black pepper

Procedure:

- Light a chimney 3/4 full of charcoal. While the charcoal is lighting, thoroughly…

It may not be the season for cherries today, but we can’t deny the fact that we just sometimes crave for these fruits. And what better way to incorporate them into our dessert than through a form of cake?

Here’s a recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson.

Ingredients: (serves 12)

Batter

1 1/2 cups (12 fluid ounces) whole milk

1/2 cup (3.5 ounces) packed light brown sugar

10 tablespoons (5 ounces, or 3/4 stick) unsalted butter

1 tablespoon active dry yeast

3 eggs

3 1/2 cups (1 pound, 1.5 ounces) all-purpose flour

1 1/2 teaspoons salt

Topping

1 cup pitted black cherries, fresh or frozen

2 cups raspberries, fresh or frozen

1/4 cup (1.75 ounces) turbinado or brown…

There are many spaghetti recipes out there—mostly those that includes sausages, tomatoes and some kind of pasta. That’s what we call the Italian influence. Suddenly, everybody is nuts about spaghetti.

This Greek-style recipe is from Lidia Cooks from the Heart of Italy.

Ingredients: (serves 6)

3/4 pound sweet Italian sausage, preferably without fennel seeds

1/3 cup whole pickled peperoncini, drained, preferably Tuscan-style

3 tablespoons extra virgin olive oil, plus more for serving

3 plump garlic cloves, peeled and sliced

1 28-ounce cans Italian plum tomatoes, crushed by hand

1 pound bucatini (or another long pasta)

1/2 cup freshly grated pecorino cheese, plus more for passing

Procedure:

- Slit the casings of the sausages lengthwise and turn the meat out into a bowl.…