Debbie Vargo

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

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...

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.

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

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.)

An intoxicatingly aromatic Portuguese classic that's a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

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.

These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.

Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.

A yearround charmer, this is sorta like Bundt cake gone to finishing school yet retains all the comforts of home. From the justifiably famous Red Truck Bakery in rural Virginia.

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.

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.

A subtle tweak to an ordinary roast hen can make all the difference. Here a single Middle Eastern spice elevates an everyday roast hen to something special. Something very special.

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.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

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