Danielle Roberson, Recipe Tester

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.

A simple little potato salad that packs a surprising punch of flavors, with no mayo needed. Tangy, zesty, and silky all at once.

Impressive yet easy to make and arguably the best way to make a porterhouse steak at home. And no setting off the fire alarm. Here’s how.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this sipper that you can succumb to without regretting in the morning.

“A flavor bomb.” That’s what we’re heaing about these dry-fried Sichuan peppercorn prawns that are packed with flavor, crazy quick to get on the table, and impossible to forget.

If velvety, perfectly emulsified, homemade mayo has always seemed like an impossible dream, then read on. Before you know it, you’ll be realizing you never again need to buy store-bought mayo.

A handful of ingredients, 15 minutes of your time, and this recipe and you’ll be reminded of just how incomparable properly made homemade garlic bread can actually be.

Fried chicken as you’ve never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

If you adore soft, crinkly molasses ginger cookies as much as we do, then these triple ginger chocolate cookies need to be at the top of your must-bake list.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

How to put the rest of that bunch of basil languishing in your fridge to lovely use for drizzling, dipping, and dunking.

We think of this gorgeous lemon salmon pasta as the Audrey Hepburn of pasta recipes given how it graciously brings both elegance and simplicity to the party.

A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.

Just three ingredients–parsnips, maple syrup, and olive oil. And it’s so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

Every bit as thick, creamy, and delicious as the real stuff. Maybe even better.