Mains

Authentic barbecue joint flavor from your own backyard. No smoker required. Actually, no smoking experience required, either.

Know that little ditty about how some poor hungry soul's meatballs were lost when somebody sneezed? It always makes us sad.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

Just like what your grandma would put on the table for Sunday night dinner. (Don't you love how food instantly transports you through time?!)

Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat. Understandably so.

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

Booyah! We've found the secret to simple yet sensational fried chicken. And it's as basic as can be. Just salt. Pepper. Flour. Water. Patience.

An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.

Mind-bogglingly crisp oven-fried chicken. And it's sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

Authentic grilled jerk chicken from Helen Willinsky that's pretty much exactly like what you'd experience in the Caribbean.

Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

Stop your scoffing. This may not be conventional chili, but it's no sissy imposter. It's just a little subtler, soupier, and smokier.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.