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.