Alexander Cowan, Recipe Tester

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to “Leite’s Cauliflower.” Hmmm…

• 35 M
• 1 H
• 4

Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

• 45 M
• 1 H, 30 M
• 123

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

• 15 M
• 1 H
• 29

“The onion dip to end all onion dips.” “Sublime.” “Light years beyond those soup packets.” That’s what folks are saying about this creamy dip that puts to shame all other onion dips you’ve ever dipped, dunked, or otherwise devoured.

• 15 M
• 1 H
• 4

Authentic barbecue flavor in your own backyard. No smoker required. No smoking experience required, either, for that matter.

• 30 M
• 6 H
• 4

Not a lot has changed since you last had this after-school classic. It’s still easy. It’s still quick. And it’s still gosh darned comforting as heck.

• 30 M
• 30 M
• 8

Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?

• 40 M
• 55 M
• 20

Whether you have unripe berries, overripe berries, or an abundance of the season’s most fragrant berries, say hello to your sweetly sticky solution.

• Quick Glance
• 10 M
• 50 M
• 13

The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.

• 20 M
• 2 H, 45 M
• 22

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.

• 30 M
• 50 M
• 8

Soft. Supple. And ever so slightly smoky. We think you can understand why we’re swooning to these bacon drippings tortillas.

• 15 M
• 1 H, 30 M
• 10

Practically instant gratification with its blink-and-you’ll-miss-it rise and its straightforward mixing method. And oooooh the taste!

• 30 M
• 1 H, 45 M
• 4

Perfection. That’s what we think of this simple yet exquisite melding of pork, butter, salt, and pepper from chef Gabrielle Hamilton.

• 10 M
• 20 M
• 4

“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this recipe.

• 5 M
• 45 M
• 14