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A Thai-inspired chicken soup from chef Jean-Georges Vongerichten that's fragrant with lemongrass and infused with the sweetly sour flavors of southeast Asia.

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.

Quiche for one? It sounds a lot more ambitious than it actually is. It's truly a cinch to make. So go on. Love yourself a little. Or a lot.

This graham cracker recipe has it all over store-bought crackers. No contest. And a glass of milk on the side doesn't do any harm.

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

This dip is creamy for sure, but it's really all about the dill. Loads of fresh, green, herby dill. As much as we love potato chips, try it on everything.

An incredibly easy and exquisitely spiced embellishment for everything from pumpkin pie to quick breads.

A stash of chili in the freezer is a simple trick that will rock your weeknight supper world. Imagine chili dogs as everyday indulgence!

Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can't stop wanting yearround.

Cultures collide in these pulled pork tacos from Nik Sharma that draw on tradition—by way of both Mexican techniques and Indian ingredients.

Easier to shape than a boule, focaccia is the next bread you may want to master making at home. Just slice it and eat it as-is with its dimpled herb-flecked surface.

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.

Rye whiskey, vermouth, Grand Marnier, and bitters all work the devil's magic in this all-but-forgotten formula for a cocktail classic.

Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]