Cuisine

A little more indulgent than plain old whipped cream. A little less full tilt than luscious mascarpone. And oh so lovely. Like us, you're gonna be smitten.

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

No, not New England clam chowder. North Carolina clam chowder. It's a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

We know you've always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

Because we believe awesome fried chicken is a birthright for all, we bring you this gluten-free, dairy-free, paleo-friendly bird.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

Super simple yet super stunning, this seemingly fancy-pants entree is pan-seared, soy-glazed, and accompanied by a cucumber salsa. And it's gonna rock your world.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you'll ever experience.

We've been hearing a lot of our recipe testers who've tried this focaccia rave about it as "perfect." We ain't arguing.

This cheater's version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.

Got leftover spaghetti in the fridge? If you've also got eggs, then you've got supper. A simple, frugal specialty of a chef from Chez Panisse, this comes together with spectacular ease.

This rich, buttery, unabashedly sweet Southern tradition is a twist on a classic and becomes even more indulgent with a heavy-handed drizzle of caramel glaze.

One of the most beloved—and most commonly ordered—Chinese dishes in America, this quick stir-fry makes simple seem superlative.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.