Sita Krishnaswamy

We suspect you've been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

"Impressive." "Easy." "Yummy." "Brilliant." "No leftovers!" That's what folks are saying about this lovely little tart.

We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you'll find on the streets of Paris.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

Sweet tea. Whiskey. Lemon juice. That's all it takes to make a sassy summertime cocktail you'll want to sip all afternoon long.

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Quickles. It's what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)

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

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

There's a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

This won't bring you the satisfaction of a proper preserving project that'll last the year. But it will bring you instant gratification.

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.

This Havana-style black bean soup is gonna surprise you with just how intensely flavored it is despite calling for inexpensive everyday ingredients.

The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.