For this North Carolina favorite, pork shoulder butt is slow roasted until falling apart, then served chopped or pulled with a spicy-vinegary sauce.

Cashew Chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.

How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins…

This compelling chili and Cheddar burger is what it is—true guy food, no apologies. Wrap your hands around this messy burger and settle in for the real deal.

Lemon, ricotta cheese, peas, and pappardelle pasta. The name says it all. A simple dish that can be made in no time. It’s a real family-friendly dish. Honest.

This classic Sicilian sardine dish traditionally calls for rolling the sardines around the filling. Here the filling is sandwiched between the fish. Easy peasy.

The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.

Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.

Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

The secret to these tender, moist baby back ribs? Cook them low and slow in the oven, slather ‘em with sauce and then, if you have it in you, and toss ‘em on the grill for a spell.

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.

Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.

Salmon fingers, made from fish fillets coated with a cooked couscous-and-spice mixture, are sauteed and served with asparagus and spring peas salad on top.

This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese. An easy weekday meal.

Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.

Meaty hanger steaks are quickly seared and served alongside three unbeatable sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

This classic Moghul recipe is teeming with lamb and spinach. Lovely with Indian breads or rice or both, it’s a little bit of India brought to your home.

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.