Vegan

Yes, homemade pizza sauce can be so silken, so simple, so toss-out-every-other-jarred-sauce satiating.

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

These richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix.

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

Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.

Now you can indulge your craving for roast potatoes when it's sweltering outside without heating up the entire kitchen. You're welcome.

These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

Making preserves was never so easy or gratifying as with this foolproof old-fashioned recipe. Just four ingredients and an occasional stir. No prior canning experience required. Swear.

Think you've got nothing in the house for supper? Take a look at this nifty little pasta recipe that comes together in minutes. And then think again.

Behind every unforgettable loaf of Italian bread you've daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.

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.

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.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?