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What's not to love about zucchini that's smothered in cream, herbs, and two kinds of cheese?

Jambalaya gets a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

This riff on carne adovada is a lazy cook's dream come true. Red pork chili with layers of flavor? Yes, please. Set-it-and-forget-it comfort food.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

A keto-friendly side dish that takes Brussels sprouts to a whole new level. The addition of pancetta and walnuts make those crisp little sprouts truly tasty.

Whether you've yet to explore convection cooking or have quite a lot of experience, we've got essential know-how that'll improve your kitchen prowess.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.

No, this isn't quite the classic cooked-for-days cassoulet you'll find in Gascony. This is cassoulet casserole. You'll find no complaints here.

This brilliant (and frugal) technique creates surprise supper parcels from flaky, buttery pastry or pie crust hiding Thanksgiving leftovers. Prepare to be even more enthralled with Thanksgiving than before.

These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here's how to make them.

David surprises himself and all of us by trying something that's actually healthful—quinoa. His response surprised us all even more.

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

This is as indulgent as a quick weeknight pasta dish can get with its creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.

Grilling guru Meathead Goldwyn explains how grilling works—you know, thermodynamics and pyrotechnics and other science-y stuff—in plain terms. You're gonna like the homework.

Okay, so this fish taco isn't exaaaaaactly like what we've experienced in Baja. But it's close. Close enough. Maybe even better.

Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.

A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmmm good.

An easy and iconic excuse to smother leftover turkey with bacon and a bubbling hot cheese sauce. Maybe Thanksgiving should come more than once a year.