Henry Tsai, Recipe Tester

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.

• Quick Glance
• 15 M
• 3 H, 15 M
• 0

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.

• (8)
• 5 M
• 1 H, 15 M
• 24

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.

• (1)
• 1 H
• 2 H, 45 M
• 2

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

• Quick Glance
• 1 H, 30 M
• 2 H
• 0

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.

• Quick Glance
• 10 M
• 2 H, 30 M
• 0

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.

• Quick Glance
• 30 M
• 1 H, 30 M
• 2

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

• (13)
• 15 M
• 1 H, 30 M
• 56

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

• (1)
• 10 M
• 40 M
• 7

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.

• (3)
• 5 M
• 10 M
• 10

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

• Quick Glance
• 25 M
• 1 H, 15 M
• 2