Megan M.

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.

Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.

Hearty, healthy, comforting as heck, and it comes together in a single pot and makes ample leftovers to see you through the rest of the week.

Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.

Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there's wine involved.

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

Yoohoo, you who's trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet. In other words, it's the real deal.

Every once in a while, along comes a loaf of bread that's so rustic, so memorable, it ruins every other bread experience. Here's that loaf.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

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.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

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

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.

Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?

Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.