Kate H. Knapp, Recipe Tester

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

Jerusalem artichokes, stump so many of us. But hang on–lots of our testers weren’t hip to them either until they tried (and loved) this recipe. What are you waiting for?

All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

This panna cotta has the most luscious of textures. How to best explain it? Hmmm. It’s sorta like swooping velvet over your tongue.

Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.

There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. The secret’s in the super melty cambozola cheese and the slathering of bacon jam. (Bacon jam!)