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Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There's a reason for that.

When it's half past when you'd wanted to eat and you're too exhausted to think, turn to this kid-friendly, adult-approved fix.

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.

Creamy Southern stone-ground grits with Cheddar cheese, plump sautéed shrimp, crisp bacon, garlic, and scallions.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

Ever heard that little ditty, "Winner, winner, chicken dinner?" We like to think of it as "Winner, winner, chicken piccata dinner."

You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....

5 ingredients. 15 minutes. And dinner is done.