The intensity of the classic buffalo wing is tempered here, usurped by a defiantly–and deliciously–untraditional blend of beguiling spices.

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…

The dish many of us think of when we think of Thai food, these stir-fried noodles are an authentic and sigh-inducing balance of salty, sour, and sweet.

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.

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.

Crisp-skinned. Succulent. Simple. If that’s what you seek in a roast chicken, your search stops with this reliable, ooh-and-aah-inducing technique.

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

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.

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.

Tender, juicy slices of brisket lean into one another in perfect symmetry here, just like a chorus line of Rockettes. You can achieve the same. Nach Waxman explains.

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

This duck is so imbued with the fragrance of lychee, black tea, star anise, cardamom, and cinnamon, among other spices, there’s no room left for the quack.

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.

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.