Paul N.

An exceptionally tasty way to serve zucchini that's not basic or boring. Garlicky, tangy, and minty, it makes a side dish that definitely stands out.

Marinated and grilled lamb skewers are subtly spiced and given a delicious char, making them the ultimate finger food. The intoxicating fragrance alone will make these a favorite.

In this simple one-pot supper, chicken thighs are bathed in a sauce that's informed, though not overwhelmed, by lemon. Warning: You're gonna wanna spoon that sauce onto everything.

An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it's the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.

Sweetly tart and almost too pretty to use, these translucent slices of citrus lend a quiet loveliness to all manner of desserts.

“This technique really did produce those long lovely strands allowing this squash to live up to its name!" We keep hearing this about this perfectly easy and healthy spaghetti squash.

“By far, the best potatoes I've made and eaten in my life.” That’s the kind of thing we’re hearing from those who’ve tried this showstopper of a recipe.

Caramelized sugar, pungent fish sauce, and tangy lime create an experience that’s sublimely sticky and perfectly charred from the grill. Napkins, please.

The eminently trendy, magnificently slushy cocktail doesn't have to cost $15 a pour. Here's how to make frosé at home.

Sorta rustic, sorta refined, sorta irresistible. That's what we're hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.

These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.

These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right side up as far as we're concerned.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

A classic split pea soup gussied up with smoky ham hocks for a substantial supper. Can be made gratifyingly thick or pleasingly thin.