Debbie Vargo, Recipe Tester

Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeños, capers, lemon, and parsley. Roasted cauliflower 2.0.

• (2)
• 4

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

• (2)
• 4

A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)

• Quick Glance
• 0

A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.

• (4)
• 35

There are as many reasons to adore chicken Dan Dan noodles as there are variations on it. We’re particularly smitten with this one.

• Quick Glance
• 1 H
• 19 H
• 0

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

• (1)
• 45 M
• 1 H, 45 M
• 2

Pantry ingredients and barely any effort yield you something that’s sweetly tangy and spicy that you’ll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers…

• Quick Glance
• 15 M
• 35 M
• 0

Imagine the crispness of a French fry colliding with the fluffiness of a baked potato. That’s what this recipe delivers. You’re welcome.

• (1)
• 20 M
• 1 H
• 2

Not the carrot cake of your childhood. Unspeakably better. With an ever-so-slightly exotic edge of chai tea and cardamom that makes this childhood dessert all grown up.

• Quick Glance
• 45 M
• 1 H, 20 M
• 0

Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.

• (3)
• 20 M
• 2 H
• 7