Steve Dunn

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

We'd be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or Fourth of July, makes no difference to us. Or anyone we know who's experienced them.

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

"Wow!" "Off-the-charts good!" "Divine." "Amazingly juicy and tender." "A definite keeper." That's what we're hearing about these subtly and beguilingly spiced chops.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.

Nuts. Seeds. Dried fruits. The only thing missing is the fancy cellphone wrapping and the steep price tag. (Did we mention they're gluten-free?)

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.

This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

Okay, breadbaking virgins, here's the loaf for you. Nothing tricky. Just flour, water, yeast, and salt. And an honest-to-goodness homemade taste.

There's lots to love about these crowd-pleasing twists. How they look. How they taste. How they come together with ease. (Need we go on...?)

Almonds and dark chocolate or peanuts and milk chocolate? Can't go wrong either way with this classic candy.

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

What's so special about these wings? You sorta gotta experience them to understand.

This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.

Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. And actually, quite elegant.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You're welcome.