Brenda Carleton, Recipe Tester

Quickles. It’s what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)

• Quick Glance
• 10 M
• 20 M
• 14

Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.

• (1)
• 45 M
• 1 H, 20 M
• 2

This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.

• (7)
• 15 M
• 25 M
• 16

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

• (7)
• 1 H, 40 M
• 5 H, 10 M
• 14

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.

• (3)
• 35 M
• 2 H, 35 M
• 23

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

• (1)
• 5 M
• 35 M
• 8

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

• (2)
• 30 M
• 45 M
• 12

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

• (3)
• 20 M
• 1 H, 10 M
• 10

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.

• (1)
• 10 M
• 1 H
• 2

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

• (2)
• 30 M
• 30 M
• 10