Dan Kraan

Let's get clear about what hummus is and what it ain't. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

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

Ethereally light and slightly sweet, these pancakes are exceptionally satisfying. Just like the pancakes of your breakfast dreams.

And, on the eighth day, there was gianduia (zhahn-doo-yah). Namely, hazelnuts harmoniously cozying up to chocolate. Aka Nutella. And the world has been a more glorious place ever since.

Mac and cheese goes high falutin' with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

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.

Even better than the ones at the Renaissance fair that you walk around gnawing off the bone. All it takes is a simple brine and a little patience.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

Authentic grilled jerk chicken from Helen Willinsky that's pretty much exactly like what you'd experience in the Caribbean.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

Blender drinks don't get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter alongside flutes of Champagne or tuck them into a lunch box.

If you've yet to heat butter 'till it turns nutty brown then dribble it over any and every thing, you've yet to live. Here, let us show you how.

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