Karen Depp

When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.

"One of the best chicken recipes ever!" "Crisp-skinned." "Juicy." "Aromatic." "Easy." "Gorgeous." "Heavenly." That's what we're hearing from folks who've tried it.

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 heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.

An Irish classic for a darn good reason. Actually, three reasons—it's shamelessly simple, flagrantly frugal, and undeniably delicious. Lovers of colcannon, rösti, latkes, and hash browns will find comfort here.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you'll manage.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

What do 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's one of our fuss-free favorites.

Comfort finds us in unexpected ways. Thank goodness for that. And thank goodness for this not-too-sweet, subtly apple-y, kid-friendly quick bread.

When life hands you too many doughnuts—yes, it's possible—make pudding. You heard us. Doughnut pudding.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

Think there's nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.

Kin to caramel corn, this kettle popcorn made with a touch of sugar is much more subtle in its salty sweet allure. Try to stop at just one handful.

This no-fuss recipe doesn't ambush you with any trickery. It just delivers you a supple, perfectly cooked roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

A British take on potato salad that's both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.