Helen Doberstein

Eggs. Vinegar. Cajun spice. Hot sauce. So much more than the sum of the parts.

For years, Egg Shop's fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-drizzled fried chicken amazingness. And here's how you can make it.

It may not be the classic tuna melt yet it's about to upend everything you thought you knew about yourself and your tuna melt preferences.

When done right, coconut rice is an almost indescribably lovely side dish that's ever so slightly sweet and laughably easy and incredibly versatile. Here's how to make it.

Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.

Teriyaki has become synonymous with an overly sweet and sticky sauce. That's a shame. This easy salmon teriyaki recipe keeps things perfectly in balance.

In the words of one of our recipe testers, "If this sauce is what Moroccan food is all about, then I'm all in." Us, too.

Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.

Everyone's all talking about politics and we're just over here helping ourselves to more of this updated version of the classic that's creamy and boozy and subtly sweet in a perfect sorta way.

Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.

It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.

No rub. No sauce. Just perfectly smoked bbq brisket exquisiteness. Here's how to make it at home.

More tart than sweet is what you'll find this perfectly puckery little limeade to be. And that's exactly the way it was always intended to be.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Never has an overabundance of garden lettuces and herbs been so easily remedied—or made so memorable—as this soup.

Bread. Cheese. Egg. Hot sauce. Five bucks says you've got the makings for this easy and oozy sandwich waiting in your kitchen.

Swapping out traditional pork and shrimp with salmon makes for a simple, stunning, and super impressive upgrade to classic Vietnamese summer rolls.

Honey and cayenne lend these carrots a sweet heat that's perfectly lovely alongside just about anything.

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

No-bake cake doesn't get any easier than this funfetti fudge that's complete with a semisweet chocolate "cake" layer, a white chocolate "frosting" layer, and sprinkles galore.