Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Here’s how to roast bell peppers on the grill, in the oven, or on the stovetop. Because we know you want to get in touch with your inner nonna.

The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.

Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

America’s Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It’s a splendid way to get your veggies.

If you’ve not experienced this Indian-style blend of fatty pork with chiles and spices, you’re about to be stunned by its taste and versatility.