Brenda Carleton

An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

Crumpets with butter. How very English. And how very enticing according to everyone who's tried this authentic homemade version.

One of our most requested recipes. Easy, elegant, and pretty much foolproof. Sorta impressive for something that you toss together in less than 15 minutes, wouldn't you agree?

This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.

We can certainly understand why street food catapulted into trendiness. Assuming, that is, it all tastes as soulful as these skewers that are hawked on seemingly every street in Thailand.

Super simple yet super stunning, this seemingly fancy-pants entree is pan-seared, soy-glazed, and accompanied by a cucumber salsa. And it's gonna rock your world.

One of the most beloved—and most commonly ordered—Chinese dishes in America, this quick stir-fry makes simple seem superlative.

If you're looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

French-y but not at all fuss-y, these superbly chocolate-y crepes satiate that certain je ne sais quoi.

This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

Mushrooms in garlic and sherry sauce make a versatile and satisfying appetizer. Serve with crusty bread.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.