Sofia Reino

Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They're that good.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

One of the best darned chocolate cakes we've ever experienced. Seriously. (Would we tease about a topic as life-altering as this?!)

"Simple." "Sloppy and delicious." "No-fuss." 'WOW!" That's what folks are saying about this easy peasy, hands-off pulled pork.

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

The curious name of these insanely can't-stop-eating-these sweet and salty cookies hints at how you toss in whatever this and that you have on hand to create awesomeness.

Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.

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.

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.

These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.

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?!)

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you'll concur.

Four ingredients. Ridiculously easy. Wonderfully inexpensive. And, quite frankly, the best gnocchi we've ever experienced.

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

Proof that it doesn't take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.