Kristel Poole, Recipe Tester

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

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

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

Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

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

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.

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.