Daniela Trapani

Bun cha. In true Vietnamese fashion, it's an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it's gonna leave you wanting more.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

Tarragon chicken. A French classic for a reason. And no one but you needs to know just how easily it comes together.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

Easy, inexpensive, not too spicy, comforting as heck, and made with ingredients you probably already have. It also just so happens to be vegan and gluten-free.

No need to ever reach for that boxed or bagged popcorn. And the recipe itself is better than any Cracker Jack prize.

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

A tangy sweetness that's irresistible to all ages. (Although if you’re looking to make it more grown up, we can help with that, too.)

This risotto, straight from Rome, gets its flavor and color from spinach, arugula, and parsley. Its smoothness is a product of butter, cream, and cheese.

You just found your next sweet corn infatuation that'll entice you night after night all the way through the end of summer.

Bored by plain old water? Allow us to introduce you to your solution.

Fast. Flavorful. And flaunting just enough Middle Eastern flair to intrigue but not frighten anyone. Even kids. Swear.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

An easier yet no less elegant riff on the classic chicken Marbella. Ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.

Tangy, hot, sweet, silky. That's what we think of this citrus-scented risotto with sautéed shrimp that melds healthy with satsifying.

One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?