Jenny Latreille

Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?

This Texas dry rub recipe has just the right blend of seasoning for bbq ribs, chicken, even flank steak for fajitas.

Behold warm tortillas piled high with sweet pulled pork, spicy chipotle coleslaw, and tangy barbecue sauce. We bet you can’t stop at one.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

For years, Egg Shop's fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-drizzled fried chicken amazingness. And here's how you can make it.

Sweet, smoky, and spicy all at once thanks to charred tomatoes and onions and chipotle in adobo. The quintessential salsa for dunking, dipping, and dabbling.

Quiche for one? It sounds a lot more ambitious than it actually is. It's truly a cinch to make. So go on. Love yourself a little. Or a lot.

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

Bet you'll never go back to a Reese's Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

Brisket, short ribs, and chuck. When melded in just the right proportions, as here, they turn out the most luxe made-from-scratch burger we've ever experienced.

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.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

We know many who've fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.

The classic Italian dessert, made the old fashioned way with crisp pastry shells, sweetened ricotta, and chocolate chips.

Surprisingly easy to make at home, these classic Buffalo wings take their über crispiness from a double dipping in flour and spice. (You're gonna be hooked.)

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.