You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.

• Quick Glance
• 20 M
• 20 M
• 2

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

• (13)
• 15 M
• 1 H, 30 M
• 56

Sweet, rich, buttery, and oh so charming, these homemade waffle cones take very little time and far less effort than you’d ever expect. So worth it.

• Quick Glance
• 45 M
• 1 H
• 0

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.

• Quick Glance
• 1 H
• 1 H
• 2

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.

• (8)
• 1 H
• 4 H
• 37

“They will make converts of Brussels sprouts haters and Brussels sprouts lovers will scarf them down like candy!” That’s what we’re hearing about these lovely little crucifers. We couldn’t agree more.

• (13)
• 15 M
• 35 M
• 26

Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can’t seem to get enough of whatever the day of the week or time of the year.

• Quick Glance
• 45 M
• 45 M
• 0

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

• Quick Glance
• 25 M
• 1 H, 15 M
• 2

This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.

• (3)
• 5 M
• 5 M
• 14

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.

• (3)
• 25 M
• 3 H, 5 M
• 13