Melissa Maedgen, Recipe Tester

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

We know, we know. Blender drinks are for sissies–or so you may think. If that’s the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.

This healthy, low-carb side dish of grilled zucchini topped with punchy mint salsa verde makes excellent use of an abundance of summer zucchini.

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

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

For this easy weeknight meal, angel hair pasta is tossed in a no-cook sauce of sun-dried tomatoes, fresh mint, oil, vinegar, and garlic.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.

A perfect little snack made from deep-fried potatoes with a lemony, spicy finish. Serve with drinks and other little plates for a superb cocktail hour.

This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

Pull out your slow cooker and sate yourself with this tender, sweetly spiced, subtly smoky shredded pork. And with nary any effort.

An uber chocolatey truffle made with salted caramel might sound like something for expert chocolatiers but fear not. This recipe is nearly foolproof.

Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.

These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.

Avocado chutney, like guacamole with an Indian-style upgrade, is a terrific little snack or even breakfast. Just spicy enough for everybody to enjoy.

A big vegan dinner of roasted cauliflower and chickpeas, flavored with coconut milk and warming spices for big impact. It’s mostly hands-off and tastes incredible.

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.