“I may never use store-bought sauce again.” That’s what folks are saying about this super simple Tex-Mex standby with a simple salsa verde that’s made from scratch. And so worth it.

We suspect you’ve been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.

Oh, my, my, my, my. That’s what we think of this lovely late-summer cobbler in a skillet.

Served in every beer hall in eastern France, choucroute garnie is essentially a gussied up hot dog and sauerkraut. To which we say, oui!

Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.

Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.

Smoky coffee smooths out the rough edges of sweetly earthy ancho for a flavor that’s a little atypical but altogether lovely.

Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.