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…

Christmas cookies that are as dramatic to behold as they are delicious to nosh. Swear. From everyone’s favorite food scientist, Shirley O. Corriher

The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

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.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.

Even non-pickle eaters have been wooed by these buttermilk-soaked, hot sauce-spiked, fried-until-crisp little lovelies.

These kaleidoscopic little lovelies don’t require the typical processing and patience that classic pickles demand. Woohoo!

We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail to see you through the crazy holiday season.

How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.

A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.

Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.

A ridiculously easy way to cook bacon for a crowd. No fuss. No standing at the stovetop. No spatters.

The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.

The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.

Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.

We wish we always had a stash of this chicken soup recipe in the fridge to turn to as a soothing respite in the middle of the work day.