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.

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.