Steve Dunn

"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.

A sorta spicy version of basic beef jerky that's jazzed up with Sriracha sauce. Camping has never been so enticing.

Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there's more to this cuisine than pad Thai.

Who could possibly say no when offered one of these homemade and inebriating edibles? Certainly not us.

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

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

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 could blather on and on about this surprising (and stealthy healthy) riff on a Southern classic that everyone is swearing is the best cornbread they've ever had.

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

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.

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.

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

"One of the best chicken recipes ever!" "Crisp-skinned." "Juicy." "Aromatic." "Easy." "Gorgeous." "Heavenly." That's what we're hearing from folks who've tried it.

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.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!

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.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

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

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.