Jack V.

Toni Tipton-Martin's meatballs take a bath in homemade BBQ sauce that boasts an incredible sweet heat and a complexity that you'd never believe happens with so little effort.

Shatteringly crisp skin. Tender, juicy meat. And pan juices you're gonna wanna sop up or soak up rather than let a drop go to waste.

You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.

Sorta rustic, sorta refined, sorta irresistible. That's what we're hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.

The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.

Bun cha. In true Vietnamese fashion, it's an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it's gonna leave you wanting more.

This unique spud salad is full of pleasant surprises and is gonna upend your notion of how things—or at least potato salad—ought to be.

As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.

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

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they're a cinch to make.

"This coffee rub is AMAZING!" "Best coffee rub EVER!!!" That's what folks are saying about this coffee rub. Sorta makes you want to try it, huh?

The combination of hard-boiled eggs and dukkah is awesome. And it's even awesomer in tandem with beer.

This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

No summer barbecue is complete without grilled fresh sweet corn. But here it's dressed up with a cilantro pesto and a squeeze of fresh lime juice.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.