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This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

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.

If you think polenta is supremely comforting on its own, wait until you try it smothered in cheese sauce and topped with browned cornmeal butter.

Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

Our 5 favorite Alex Guarnaschelli recipes run the gamut from ribs and osso bucco to lasagna and ice cream pie.

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

Rabbit confit is so delicious, so falling-off-the-bone tender, you'll wonder why you don't eat it more often. Made even better with loads of spices, it's rather elegant, too.

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

Stealthy healthy? It's what we call stuff that's healthy yet doesn't seem lacking or ascetic in any way. It's the sorta healthy that we could—and do—eat each day.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Scoop up mouthfuls of this colorful and herbacious salad, and revel in the fresh flavors of Middle Eastern food. Serve with lettuce leaves or pitas for spooning and dipping.

Rhubarb vodka. Yep. It's a thing. And you're going to want to make this tipsy spring tonic again and again and again.

This is one of those ubiquitous party dips that tastes so much better when you make it yourself. And who knew it was so easy? You'll never buy artichoke dip again!

Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.