Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.

Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty. And paleo-friendly.

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. Or that’s what we think. This recipe falls smack in between the Mexican and Spanish styles.

Sorta amazing what loveliness can be wrought from just a stick of cinnamon and some hot water. So simple. So soothing.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

An umami-rich roasted vegetable stock that’s also vegan from British phenom Nigel Slater. And it’s just begging to be used any way you please.

Elevate Caesar salad by roasting the lettuce. Yes, roasting the lettuce. It’ll draw out flavors and textures you’d never expect. Impressively easy.

“Not too sweet.” “Simple and terrific.” “Everything a granola should be.” That’s what folks are saying about this granola.

“A flavor bomb.” That’s what we’re heaing about these dry-fried Sichuan peppercorn prawns that are packed with flavor, crazy quick to get on the table, and impossible to forget.

Indulge your inner Laura Ingalls Wilder with this charming caramel-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated but its appeal transcends time.

Crisp celery aligns with mildly bitter, frilly frisée for an unexpected yet surprisingly satisfying salad that’s certain to cure your salad ennui.

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

Not your typical salad, this is made with nutritious celery root that’s cleverly blitzed until minced so finely it could stand in for couscous. The perfect balance of sweet, salty, sour, and surprise.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

Quick and easy to toss together with all the flair of a French woman slinging a scarf and instantly seeming elegant with ease. Which is exactly how we like our salads.

Chef Jonathan Waxman shares the secret to making crisp-skinned roast chicken without waiting for an entire hen to roast. And it’s seriously so easy.

Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.

Pork chops, simple and satisfying, are what you get with this simple, lightly spiced lovelies cook in no time. Burnished on the outside, juicy on the inside, and flavorful through and through.

Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

Easy peasy. Simply peel, slice, place flat on a baking sheet, freeze, and then yank out of the deep-freeze whenever you have a smoothie-making whim.