The Arsenal®

Say hello to the most failproof way we know to get everyone to eat their veggies—and just about anything else you can dip or dunk or douse.

As easy and traditional as classic Greek salad. But with a subtle twist that's gonna have you coming back to this recipe again and again and again.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Imagine how guests will size up your grilling prowess after you slap this baby on the table.

There are those people who feel a frozen margarita is a lesser margarita. We are not those people.

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.

Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.

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.

Let's get clear about what hummus is and what it ain't. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.

Um, 5 minutes hands-on time for a loaf of bread? Please. That's nothing. Nothing short of a miracle.

Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.

Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here's how to make it.

Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

Sometimes it's a relief to take a respite from veggie side dishes that are overcomplicated to put together or overwrought with additional ingredients. Sometimes it's nice to simply revel in the innate goodness of the simplest incarnation of something.

Folks are saying this is the simplest ice cream recipe they've ever made. They're also calling it the most satisfying.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.