Marilyn Canna, Recipe Tester

The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

• (3)
• 5 M
• 7 D
• 60

No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.

• (2)
• 30 M
• 30 M
• 10

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

• (1)
• 25 M
• 1 H
• 2

These sexy salmon fillets have got “come hither” appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.

• (5)
• 15 M
• 15 M
• 17

There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

• (2)
• 30 M
• 30 M
• 10

We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.

• (1)
• 25 M
• 3 H, 25 M
• 2

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

• (3)
• 15 M
• 15 M
• 39

This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.

• (5)
• 10 M
• 50 M
• 12

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

• (2)
• 30 M
• 1 H, 30 M
• 4

Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.

• (6)
• 40 M
• 3 H, 40 M
• 16