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.

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

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.

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.

“Heavenly.” “The best cornbread we’ve ever had.” “Like eating cake.” “Stop me before I make another!” That’s what folks are saying about this unconventional cornbread.

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

If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.

“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.