A made-from-scratch riff on Cheez-Its, these crackers boast actual Cheddar cheesiness, not stain-your-fingers fake cheeziness.

These lip-tingling wings and to-dip-for blue cheese goodness boast far, far fewer calories than what you’d get at the neighborhood bar. Not that anyone will notice…

Tired of settling for an ordinary blue cheese dip where you practically need a search party to find the few chunks of cheese swimming around in mayo? This one won’t disappoint.

Three ingredients. One pot. Less than 15 minutes. Barely gives you time to uncork a bottle of wine or crack open a beer…but somehow, we think you’ll manage.

Remember those insipid wedges of iceberg buried beneath blobs of bottled blue cheese dressing? This salad will erase all such memories.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex and beguiling–who’d have thunk it’s as easy as heck to make?!

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.

Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.

Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?

Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.

This easy-to-make, easy-to-transport picnic fare appeases the robust appetites of gents as well as the dainty sensibilities of ladies. Don’t mind if we do.

Longnecks, lots of shrimp, and beer. There’s little else a bash requires, in our minds, although we go it one better with three eminently easy dips.

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.

These little blobs of deep-fried cornmeal batter and grated summer squash scream summer. They’re part hush puppy, part fritter, and lovely through and through.

Lovely is all we can think to say of this bevy of deviled eggs: classic, smoked salmon, and lightly truffled. Our favorite? Nope, we’re not going there.

True story: This recipe inspired a kid to dip an entire bag–an entire bag–of carrots, one after the other, into this luscious little number. Behold, the power of the dipper!

This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.

Hard-boiled eggs are a staple in kitchen. But, oddly, many cooks find it hard to make them. Here’s a simple foolproof way to cook eggs worthy of the cover of a food magazine.

No need to wait for a big game to make these Spanish-inflected, finger-licking-good chicken wings. We’ve known them to be welcome at any party.

This little ditty is simplicity itself. Drizzle honey over fresh goat cheese, scatter with some chopped hazelnuts, and behold the subtly sweet synergy.