Jo Ann Brown

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don't disappoint.

Summer's answer to the kale chip. Chewy, nutty, smoky, healthy, and unfathomly impossible to resist.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

Stop your scoffing. This may not be conventional chili, but it's no sissy imposter. It's just a little subtler, soupier, and smokier.

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

This Havana-style black bean soup is gonna surprise you with just how intensely flavored it is despite calling for inexpensive everyday ingredients.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain't ever seen before. And you thought potatoes were boring.

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.

These doughnuts are certain to conjure memories, real or imagined, of crisp autumns, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.

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