Henry Tsai, Recipe Tester

Tender chicken cutlets get the star treatment here with a nutty crust and a quick trip through the air fryer. A simple arugula salad completes the meal.

Smoky grilled pork burgers, crunchy coleslaw, and creamy yum yum sauce, all in one unbelievably good handheld package. You’re welcome.

The easy-peasy ginger scallion sauce that adorns these broiled fish fillets is our new go-to dinner condiment.

How delightful does a perfectly seared and spiced, juicy pork chop sound? That’s what we thought, too. Right this way…

A pretty simple way to make cheesecake–in your Instant Pot–that turns out a creamy, thick, cheesy, and pretty hands-off dessert.

America’s Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It’s a splendid way to get your veggies.

Folks are saying this is the simplest ice cream recipe they’ve ever made. They’re also calling it the most satisfying.

Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.

Japanese-style braised pork is a pretty hands-off way to make an exceptionally tasty dinner. And we hear it’s even better the next day.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It’s a cinch to make. And a pleasure to make disappear.

Flavor guru Nik Sharma wraps ground lamb in creamy mashed potatoes before lightly frying. Spicy, crunchy comfort food at it’s best.

An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.

A harbinger of good fortune traditionally consumed on New Year’s Day in the South, this classic has us wanting to indulge in it each and every day before New Year’s, and not just for luck.

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

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style ‘cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

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

David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy.

No need to ever reach for that boxed or bagged popcorn. And the recipe itself is better than any Cracker Jack prize.