Cuisine

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

Just three ingredients--parsnips, maple syrup, and olive oil. And it's so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That's it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.

Comfort food from Alex Guarnaschelli. We don't think we really need to say anything else.

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

Your favorite tea turned sideways, making it a creamy dessert with a crackling, shattering caramelized sugar topping.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

Portuguese peixinhos da horta. Tempura green beans. Whatever you call them, they're disturbingly easy to toss back one after the other while standing at the stove. And that's not a bad thing in our book.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.

Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.

An Indian-inspired riff on a classic that melds crab, sweet corn, and potatoes in a curry-spiked coconut milk broth, resulting in a luxuriously rich yet surprisingly light bisque.

An easier yet no less elegant riff on the classic chicken Marbella. Ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere.

Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.