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.