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Understand exactly why soba is so revered in some cultures with this eminiently slurpable bowl of soul-satisfying goodness of crisp-skinned duck and satisfying noodles.

Stadium-worthy bacon-wrapped hot dogs at home. Sooooooo worth the indulgence.

It's the taste of these spiced meat-filled patties that talks to us. And oh, do they. With a Jamaican accent, no less.

Okay, breadbaking virgins, here's the loaf for you. Nothing tricky. Just flour, water, yeast, and salt. And an honest-to-goodness homemade taste.

Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

These sexy salmon fillets have got "come hither" appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.

A proper dinner any night, this chocolate sandwich with a French accent is a far cry from Wonder bread and Hershey's. Oooooh sooooo far.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.

The sort of simple dish that looks (and tastes!) like you spent all day preparing it but, in reality, requires only a handful of pantry ingredients and is completely doable on a weeknight.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet. In other words, it's the real deal.

It doesn't take an engineering degree to make a decent smoothie. Although it does take a little know-how to make one that makes you want to drink your veggies. Here's how.

There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

Made with honey, ginger, apple cider vinegar, cinnamon, and cayenne, this sweet sipper is incomparably better than those blechy-tasting, over-priced, brand-name cold medicines.

"Amazing." "Wonderful." "Warm satisfaction." "Won the make-it-again award." "Easy." "Quick." That's what we're hearing about this luxuriously satiating soup.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

No more boring oatmeal at the breakfast table. Just make a big batch, set out some unexpected yet lovely toppings, and watch things disappear.

We pinky swear these whole wheat chocolate chip cookies don’t taste healthy. Not even remotely. Quite the contrary. Experience why folks are calling this their new go-to cookie recipe.