Alexander Cowan, Recipe Tester

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

• 10 M
• 50 M
• 15

“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this easy peasy, crowd-pleasing, weeknight-friendly technique.

• 5 M
• 45 M
• 14

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just…wow.

• 10 M
• 25 M
• 6

Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty beauties. Taste for yourself.

• 15 M
• 35 M
• 17

The best version we’ve experienced of this classic steakhouse salad with a creamy blue cheese dressing that’s basically an excuse to eat your vegetables.

• Quick Glance
• 10 M
• 10 M
• 0

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
• 141

“So satisfying.” “Cakey and chocolatey and everything a brownie should be.” That’s what folks are saying about this crowd-pleaser.

• Quick Glance
• 15 M
• 1 H
• 2

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

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

• 15 M
• 1 H
• 31

“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

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