Cuisine

Yes, you can make your own pasta. And no, you don't need a pasta maker, thanks to this recipe. All you need is flour, olive oil, and salt.

An easy, no-bake, Portuguese classic made with crushed cookies, confectioners' sugar, cocoa powder, and whatever nuts or dried fruit you happen to have around. And (hiccup) Port.

You may have had twice-baked potatoes before. But we'd wager they weren't anything like these lovely little Irish-inflected spuds.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

For those of you who thought you couldn't ever have a bowl of traditional matzo ball soup again, this recipe is for you.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

Plump pork chops are pounded into satisfying submission (whack! whack! whack!) before being breaded and gently sautéed to perfection.

Perfection. That's the type of response we're having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

So what if salmon isn't from Italy? Cookbook author Giuliano Hazan is and he says to toss chunks of the rich fish with pasta, tomatoes, and cream. We'll happily oblige.

An elegant and easy riff on a classic Chinese technique that's ideal for the fish-averse given that it’s quick and almost effortless.

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

This 4-ingredient Italian onion soup is just as humble, frugal, and soothing as its more commonly known French kin.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.

Easy, inexpensive, not too spicy, comforting as heck, and made with ingredients you probably already have. It also just so happens to be vegan and gluten-free.

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.