Keto

A sorta spicy version of basic beef jerky that's jazzed up with Sriracha sauce. Camping has never been so enticing.

You're not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.

Nothing is more romantic than cooking grilled trout in the open air. Well, maybe that's a stretch. Still, it's a damn good recipe.

Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there's more to this cuisine than pad Thai.

Just like the tart, creamy, slightly soupy condiment you find in Mexico City’s incredible taquerias. Pass the tacos, por favor.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That's all you need for the best oyster experience ever.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely more space in the oven on Thanksgiving would be.

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

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?!)

Summer's answer to the kale chip. Chewy, nutty, smoky, healthy, and unfathomly impossible to resist.

The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.