All Recipes

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

Enchiladas that are offer something to please everyone, whether vegetarians or carnivores, including a simple yet spectacular green chile sauce.

Happy World Vegetarian Day! Here's a soupy, stewy, smoky chili with stealth veggie goodness galore. Healthful never tasted so darn good.

A sweet something that evokes the memory of travels to Greece. Or the bulk bins of '70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.

When life hands you too many doughnuts—yes, it's possible—make pudding. You heard us. Doughnut pudding.

These uncannily crisp, seemingly shortbreadish cookies from San Francisco's Miette are--and we mean this--unlike any you've ever encountered.

A gentle and genteel sipper, this libation draws on gin, cucumber, club soda, mint, and the lilt of lemon as a solution to lazy, languid summer nights.

Shrimp and longnecks. There's little else a summer shindig requires, except perhaps these eminently easy dips.

Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.

American waffles have nothing over Belgium's best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone.

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You'll find two out of three in these fries. Not bad.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

And by "giant," we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.

Whether you seek convention or innovation, you'll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.

This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.