Jo Ann Brown, Recipe Tester

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.

Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…

You haven’t lived until you’ve had chicken karaage, which is Japanese-style chicken that’s marinated in soy and fried twice until crisp and oh so nice.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.