Steve Dunn, Recipe Tester

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

“Simple.” “Delicious.” “Awesome.” “Lovely.” “Wonderful.” “What’s not to love?” That’s what folks are saying about this almost obscenely satisfying casserole.

Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.

Whether you’ve sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

You haven’t lived until you’ve had chicken karaage, which is Japanese-style chicken that’s marinated in soy and fried twice until crisp and oh so nice.

What, pray tell, is a mean shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.

Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than that old grump would have you believe.

Ree Drummond divulged her simple and much-requested recipe for lasagna in her children’s book, Charlie the Ranch Dog. You’ll also find the recipe tester-approved recipe here.

Perhaps the easiest DIY gift ever, this 10-minute dessert sauce takes sugar, cream, and whiskey beyond the point of lusciousness.