Before John Becker knew Megan Scott's real name, he was already a little smitten with the "cheddar scallion biscuit girl." Everyone who worked at the Dripolator Coffeehouse in Asheville, North Carolina, were devotees of Greenlife Grocery's signature savory biscuits—and the lovely baker who made them. They'd been nudging John to ask Megan out on a date, and to his surprise, she came into the coffee shop looking for him, only she didn't know it.Megan had spent the summer learning from The Joy of Cooking—a book she'd heard regarded as the bible. When she heard that the original author’s great-grandson worked at Dripolator, she marched over and asked the barista to confirm the rumor. John turned beet red. She asked him out, he made coq au vin for her soon after, and within a week, the two were living together.The couple is now taking on the monumental task of updating the much-beloved cookbook for the first time since 2006, and they're well aware of the place it holds in people's hearts. Some sections and recipes will be lovingly relegated to past editions, others will remain unchanged, and still others will be refreshed. Under John and Megan’s careful stewardship, new recipe, ingredient, and technique additions will reflect the changing face of American cooking, but at least one recipe will be making its debut in Joy's pages for sentimental reasons: these cheddar scallion biscuits.The buttermilk dough bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy "feet" that form around the bottom or each biscuit. Add a hefty amount of chopped scallion into the mix and it's a savory, joyous match for the ages. —Kat Kinsman

These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe.

I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful.

Yes, you can make pig pickin’ cake ahead of time! Make the entire cake the day before serving, and store it in the fridge. The flavors will meld together nicely. It may even convince you that this should be a necessary recipe step!

This vanilla frosting is super versatile, so you can use it to top a variety of cookies, cakes or cupcakes. If you’re looking for inspiration, check out some of our favorite cupcake recipes.

We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread.

The dump cake is finished baking when the cake topping is puffed and browned on the top and the fruit is bubbling and juicy. Let the cake cool completely to help the filling set, which makes the cake easy to serve.

These dinner rolls are packed with garlicky, herbaceous goodness.

A recipe for rice pudding offers a great canvas for a variety of toppings. Serve it on its own, or consider adding fresh fruit, strawberry preserves, nuts, or even a scoop of vanilla ice cream or whipped cream on top.

The unbaked rolls need to be refrigerated overnight, so plan accordingly.

I saw this recipe on a cooking show and came up with my own version. When the comforting aroma of this homey dessert drifts through the house, it’s hard not to take a quick peek inside the slow cooker

You’ll know when blondies are finished baking when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). You can use cake doneness tests for brownies and blondies, but be careful not to overbake them, or you’ll end up with cakey blondies instead of chewy ones.

This sourdough bread recipe is ideal for beginners and expert bakers alike.

These vegan tartines are going to become your favorite summertime toasts.

These richly spiced, chewy sourdough cookies are an excellent way to use excess sourdough starter or discard, which is never in short supply for habitual sourdough bakers. The trick to the cookie's bold character is using as many freshly ground spices as possible—their strong punchiness is pleasantly balanced by the rich flavor of the flours and unrefined sweeteners. A spice grinder is best for preparing whole spices into a fine powder for measuring, but a clean coffee mill works just as well. Using this combination of stone-ground spelt, rye, and buckwheat flours leads to a robust grain flavor, thick cookie, and slight chew. This is a thick, hefty dough; Sarah Owens sources heavy-duty vintage ice cream scoops to make portioning easier. For a stronger flavor and more tender crumb, ferment the dough in the refrigerator for up to 5 days before scooping and baking.

Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

Line the pan with parchment or storage wrap before adding the mixture so that the cake can be removed once it is set. Once the cake is fully set, lift it out of the pan using the parchment or storage wrap overhang.

The top layer of a Danish dream cake should be soft and slightly chewy. That said, if you overbake the topping, it can become crisp and brittle. To combat this, keep a close eye on the topping and do not let it become too dark. Additionally, you can lightly tent a piece of foil over the cake as it cools, which will trap moisture and help keep the top layer softer.

Elevate your typical mac and cheese with this smoked gouda mac and cheese recipe. Made with three types of cheeses, a creamy milk roux and plenty of spices for added flavor, this recipe is a total winner.

Bake all your favorite nooks and crannies into a loaf of bread perfect for sopping up butter and jam.