Kate H. Knapp, Recipe Tester

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.

• (5)
• 1 H, 15 M
• 1 H, 30 M
• 70

Perfect. The best brine I’ve ever had. Oh. My. God. That’s just a few of the things we’re hearing about this simple weeknight supper solution.

• (6)
• 15 M
• 30 M
• 25

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here’s how they do it. Er, prego.

• (1)
• 10 M
• 1 H
• 2

All the awesomeness of Buffalo wings. All the virtuousness of cauliflower. You can have it all with this game day recipe.

• (3)
• 15 M
• 1 H
• 17

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

• (5)
• 20 M
• 2 H
• 61

This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.

• (6)
• 15 M
• 35 M
• 18

Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.

• (2)
• 25 M
• 1 H
• 4

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

• (4)
• 15 M
• 1 H
• 31

Sugo con pomodorini gratinati alla Calabrese. That’s how you say the proper title of this recipe in Italian. Uh. We’ll just say “More pasta, please.” Because you’re definitely to be requesting second helpings.

• (1)
• 30 M
• 35 M
• 2

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

• (3)
• 30 M
• 1 H, 40 M
• 8