Jo Ann Brown

Crisp on the outside, tender on the inside, and at home in a pita. That's our fave definition of falafel. And this unconventional and healthful riff is our fave incarnation of it.

Bathed in buttermilk and spiced ever so slightly, this Cajun fried hen is memorably moist, superlatively crisp, and gosh darn perfect through and through.

"Gorgeous!” “Satisfying and deceptively easy.” “A keeper.” That's what folks are saying about this traditional Hungarian cauliflower soup.

Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.

When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.

Great pan gravy doesn't just happen by chance. Here's how it does happen. And with no fuss. No mess. No lumps. Just easy, foolproof, soul-satisfying gravy.

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

This is not your mom's potato salad recipe. It relies on tangy Dijon vinaigrette and soft-boiled eggs for dressing with runny yolks that spill into the salad to form an unparalleled richness.

Crisp, crackling BBQ pork belly just like what you find in Chinatown. Like most Chinese barbecue, It's impossibly tender, slightly sweet, and surprisingly easy to make at home.

This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

Nuts. Seeds. Dried fruits. The only thing missing is the fancy cellphone wrapping and the steep price tag. (Did we mention they're gluten-free?)

The infatuation with all things pork belly continues. Here it's infused with herbs and left to cook low and slow until mind-bendingly tender and flavorful.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.