Jenny Latreille

Soft cheese dreams are made of labneh, which is ultra lush, creamy, and tangy. You may find you need to stop yourself from spreading it on everything.

Easy, easy, easy. Fast, fast, fast. Delicious, delicious, delicious. That's what we're hearing from those who've made these carrots. Even avowed curry dislikers.

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 quick pizza dough—the easiest we’ve ever worked with—that rests for a mere hour yet turns out spectacularly well. Because pizza cravings don’t wait. Or at least ours don't.

A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

Though the taste behind this single-pan supper is revelatory, the approach to getting there couldn’t be simpler.

An easy toss-it-in-the-oven-and-forget-about-it sorta dish that’s still gonna make everyone ooh and aah at the dinner table for its tender, wine-imbued spectacularness.

Spectacularly stunning—and unbelievably easy—handmade pasta that takes its lovely color and subtle flavor from sweetly savory pumpkin or other winter squash.

When it's Thanksgiving for just a few of you, your response is game hens with a sweetly tart and pleasingly peppery glaze and a lovely little pine nut bread stuffing. Makes just enough.

“By far, the best potatoes I've made and eaten in my life.” That’s the kind of thing we’re hearing from those who’ve tried this showstopper of a recipe.

Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that's store-bought.

Slow cooker roast beef au jus. Perhaps the first slow cooker recipe yet that'll keep everyone at the table uber satisfied—including the person making and cleaning up after the meal.

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.

Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

Simple. Modest. Perfectly proportioned. And just like you'll find in Manhattan. Swear. And a family project that's just time-consuming enough to distract but not so tedious as to deter.

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.