“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.

For those who think that preparing fresh pasta is difficult, start by trying this recipe. Actually, you may stop here as well given how many folks have deemed it “perfect.”

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

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.

The charm of this roast chicken lies in its simplicity and its potatoes, which are imbued with drippings and meltingly tender yet impossibly crisp at the edges.

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.

Classic fried chicken is reimagined with a shatteringly crisp, delicate crust that usurps the usual thick breading. Flaky, buttery biscuits are requisite. Honey and pickles strongly encouraged.

We’re not kidding about these being perfect French fries. We’re also not going to lie to you. Perfection takes time. We swear it’s worth the wait.

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they’ll disappear as you’re blissing out on them.

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.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

“They will make converts of Brussels sprouts haters and Brussels sprouts lovers will scarf them down like candy!” That’s what we’re hearing about these lovely little crucifers. We couldn’t agree more.

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.

Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.

A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.