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Luca, David's youngest staffer, heralds World Elephant Day with a lemonade stand, a batch of brownies, and the sweetest intentions.

Tools and equipment to amp up your grilling game, whether you're at home or camping, needing a quick weeknight fix or indulging in a full-blown backyard 'cue.

These crumb-coated thighs come together with no fuss and can easily be adapted to whatever ingredients you happen to have on hand.

Not the classic. Even better. What it lacks in tradition it more than makes up for with sass and class.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Even better than the ones at the Renaissance fair that you walk around gnawing off the bone. All it takes is a simple brine and a little patience.

Unlike many an overwrought and complicated Halloween sweet, these not-so-tricky treats deliver a scare—eek!—only after you make them. Not while you make them.

Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly smoky and oh so intriguing.

We coax Rancho Gordo founder Steve Sando to spill the secrets to soaking and cooking everyone's favorite comfort food, dried beans.

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.

Juicy, tender, and subtly spiced, this Texas-style smoked chicken is as good as barbecue gets with its intriguing four-ingredient spice rub that beautifully melds heat with sweet.

Take a spin through East Hampton to Ina Garten's favorite spots, as David Leite shares his own memories about this delightful place.

Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

David continues where he left off, recounting what happened after he found an intruder in his rental house while on vacay in Maine.

Grilled lobster tails are the summertime treat that you didn't know you needed. Quick and easy, you'll be surprised you didn't think to do this before.

Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.

This excerpt from Notes On A Banana: A Memoir of Food, Love, and Manic Depression, shows how the author came to find his true love and fall in love again with food.

Grilled. Smoked. Roasted. Pressure cooked. Slowly cooked. Behold, all your options for how to cook ribs. The one constant? Lip-smacking magnificence.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. All with very little fuss.