Cuisine

A show of hands, please. Who swoons to a beef ragu that's slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait'll you taste the bourbon glaze.

Crostata loosely translates from Italian as "the easiest riff on pie ever." (Not really.) Which means you could—and should—toss it together countless times during rhubarb's crazy short season.

This flor de Jerez recipe is tart and complex and only slightly intoxicating. Just the qualities we seek in a cocktail we'd love to sip forever.

A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems Nonna's known what's best all along.

This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.

We're not saying broccoli rabe pizza is going to replace pepperoni. We're merely suggesting it may, under certain circumstances, be an awesomely viable alternative.

Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.

This crazy satisfying, ridiculously cheap, pantry-minded dinner consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

These lotus root chips are vaguely nutty, slightly sweet, and impossible to stop nibbling. An excellent and unexpected party trick for all occasions.

Like Nashville Hot Chicken except that it's baked rather than fried, this spicy roast chicken is doused with cayenne for a nice, mild, warm burn that you're gonna love.

This bourbon-imbued after-dinner drink, a variation on classic Irish coffee, is guaranteed to make everything alright. Or at least seem it in the moment.

This classic spiced milk tea is made with chai spices and—are you ready?!—sweetened condensed milk. It's ridiculously lovely.

Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.

We confess, we'd never imagined you could turn ribs fall-off-the-bone tender in 30 minutes. Until this recipe made believers out of us.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don't be surprised when that old familiar flavor pales in comparison.

"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.

We like to think of cheese blintzes as the original breakfast burritos, though truth be told we like them just as well for dessert.

An easy and iconic excuse to smother leftover turkey with bacon and a bubbling hot cheese sauce. Maybe Thanksgiving should come more than once a year.

Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parmesan.