Kristel Poole, Recipe Tester

Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever.

• 25 M
• 7 D
• 30

An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

• 30 M
• 1 H, 40 M
• 4

Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn’t it? And yet it’s so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.

• Quick Glance
• 5 M
• 45 M
• 0

OGM. No, we don’t mean OMG. We mean OGM. As in, “Oh, garam masala.” That’s how incredible this sweet and earthy loveliness is.

• 30 M
• 3 H
• 6

With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.

• 30 M
• 1 H
• 36

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

• Quick Glance
• 5 M
• 5 M
• 3

Whatever words we use to try to capture the essence of this Moroccan spice blend, they’re going to fail to do it justice. Best to experience it firsthand.

• Quick Glance
• 5 M
• 5 M
• 2