Brenda Carleton

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

This savory cheesecake is much, much more than just another cheese course. It's a darn near soul-satiating beginning or ending to your next dinner party.

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.

With their intensified flavor, these candy-like tomatoes make an astonishing addition to all sorts of dishes.

Crisp yet tender potato-y goodness that'll ease your craving, each and every time. You'll never guess they're not fried.

These quick pickles--quickles!--aren't at all like the ones your grandma put up each year. They're better.

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

No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.

A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.

Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.

Don't care for broccoli? Just toss it on the grill. It'll take on a beguilingly earthy, smoky quality that's actually quite hard to resist.

The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.

Truffade is French for "potato pancake graced by bacon and laden with Cantal or Gruyere cheese." In other words, this.

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.

This Greek marinade made with lemon, herbs, and garlic boasts an authentic Mediterranean style.

Honest grub with demolish-the-entire-panful-while-standing-at-the-counter allure. Grab some napkins.