Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. It gets the job done in a hurry, too.

This Cajun standby tastes pretty swell the other 364 days of the year, too–especially if you swill a cold beer or six as you stand at the stove.

Sometimes subtle can have as potent an effect as a sledgehammer. Like this understated, rustic roast hen and its curious lure…

Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

Are we all familiar with Cincinnati-style chili? Saucier–not to mention sassier–than most chili, it comes plopped on a pile of spaghetti and smothered in cheese and red onions, if you please.

Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.

With apologies to the politically correct and the gender sensitive, don’t discount the froufrou, girlie-girl semblance of this recipe. This is unadulterated, manly man’s chili.

Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

“Delicate.” “Flaky.” “Perfect.” “I could not stop eating this tart!” That’s what folks are saying about this recipe that’s a cinch to make–and even easier to devour.

Crisp, burnished skin and moist, impossibly tender meat can be yours this Thanksgiving. The only trick is not catching the garage on fire.

A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a classic quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. Might wanna loosen your belt.

What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.

“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?

With just four ingredients in the chutney and chops that practically cook themselves, this subtly sweet twosome makes an emphatic, if easy, supper statement.

Only subtly spicy, these pork chops take on an air of intrigue with their warming and evocative aroma and taste. Certain to spark conversation, if not seconds.

Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.

Jambalaya just doesn’t get any more authentic than this deeply flavored, deeply revered rendition that hails from Cajun country.

Moody and a little brooding, this autumnal-ish dish melds earthy spices, sweet apricots, fresh herbs, and lamb to simply elegant effect.

This lovely recipe may sound more like potpourri than supper. But we assure you, its flavor is just as compelling as its fragrance.