Super Bowl

Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]

Simple and impressive and ready in less time than it takes to run and buy marinated olives. That's what we call honest entertaining.

Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we've tried. See for yourself.

A hint of maple with just the right amount of spice. That's our verdict on these grilled chicken wings that are cooked to perfection.

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.

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

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

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.

Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.

Vegan chocolate cupcakes. So scrumptious and deep dark chocolatey that no one's even going to notice they're vegan. Swear.

Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.

Wicked. Sinful. Indulgent. Those are just a few of the words being bandied about by folks who've succumbed to this crack-like concoction. What better to do than make some and settle in with Netflix?

Store-bought potato chips, cheese, and black pepper. Our only question is: Why didn't we think of this sooner? Genius.

Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

The number one complaint of folks who don't like turkey burgers is dryness. Number two is blandness. This recipe is neither.

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?

Yep. Barbecue pickles. They're essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait'll you try them.

With its simple, soulful dry rub and foolproof instructions, this smoked pork butt means no more standing in line for takeout 'cue. Here's how to make it at home.