All Recipes

A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that you can stash in the fridge and pull out whenever the craving hits. Which, we assure you, will be often.

A ginormous, warm, gooey, chocolatey cookie baked in a single skillet so there's no waiting for batch after batch to come out of the oven.

Perfection. That's the type of response we're having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

We seriously cannot get enough of this easy roast chicken and pan gravy that's got our heads spinning...and everyone clamoring for more.

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

This simple supper recipe requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it.

Saucier and sassier and healthier than most, this Cincinnati chili is still plopped atop a pile of spaghetti and smothered with all sorts of goodness.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

So what if salmon isn't from Italy? Cookbook author Giuliano Hazan is and he says to toss chunks of the rich fish with pasta, tomatoes, and cream. We'll happily oblige.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

An elegant and easy riff on a classic Chinese technique that's ideal for the fish-averse given that it’s quick and almost effortless.

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.