Mains

The perfect special occasion recipe—Christmas, birthdays, dinner parties—that comes already wrapped like the gift that it is.

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

You read that correctly. Pork wrapped in bacon. Need we say more?

"Simple." "Delicious." "Awesome." "Lovely." "Wonderful." "What's not to love?" That's what folks are saying about this almost obscenely satisfying casserole.

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.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

You tell us whether the best part of these seared pork with caramelized apples is the taste or just one skillet to clean.

Simple to make. Comforting as heck. And though you may not have experienced this in your childhood, somehow it still seems to taste like home.

Just when you thought you were unable to come up with yet another variation on roast chicken that didn’t bore you out of your mind, along comes Dorie Greenspan with this simple yet surprisingly lovely rendition.

Spectacularly exotic yet still surprisingly familiar. That's what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.

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

Pickle juice-brined pork chops. Yes, you read that correctly. And yes, we know what you're thinking. Why didn't we think of brining pork chops in dill pickle juice? It's easy, ingenious, and, natch, delicious.

A no-brainer for autumn with a lovely French accent.

A beloved American favorite from the 1960's that we just had to bring back.

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

A subtle tweak to an ordinary roast hen can make all the difference. Here a single Middle Eastern spice elevates an everyday roast hen to something special. Something very special.