Shannon Parrish, Recipe Tester

All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

Mast-o-khiar is a chic, Persian cucumber and yogurt dip. Sort of like tzatziki but seriously pretty with the addition of golden raisins and dried rose petals.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these lovely buttermilk biscuits.

These oatmeal cookies are like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

Boozy bananas are lavished with a cheater’s caramel sauce made with butter, brandy, and brown sugar in this outrageously simple riff on a Southern classic. No flames required.

If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense. Just taste. These brownies handle it splendidly.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn’t what you grew up with at your grandma’s table. And no one’s complaining about that.

This Italian classic is gonna bring ease to your everyday supper situation with its understated complexity and undeniable frugality.

If you’re the sort who likes things spicy, whether first thing in the morning or at the end of a crazy day, then we’ve got a quick and easy scrambled eggs recipe for you.

Yeah, yeah, we know. You don’t need a recipe for mashed Yukon Golds with butter, milk, and salt. Or so you think. Try this and get back to us.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn’t taste virtuous at all. In fact, it actually feels quite indulgent.

A peppery riff on the classic Italian condiment that may even have improved upon tradition.

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.