Jo Ann Brown, Recipe Tester

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

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

Don’t let the name mislead you. These doughnuts are cause for celebration in and of themselves, regardless of one’s occasion or denomination.

These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.

These doughnuts are certain to conjure memories, real or imagined, of crisp autumns, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.

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.

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.

Summer’s answer to the kale chip. Chewy, nutty, smoky, healthy, and unfathomly impossible to resist.

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.

This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain’t ever seen before. And you thought potatoes were boring.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we’re not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!