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Grace Young divulges her tipsy Chinese New Year tradition, one that she has no intention of changing. Perhaps we all should start to incorporate it into our Lunar New Year celebrations.

Dust off that waffle iron. You're going to want to make more than one of these supper-worthy sandwiches with crisped dimples and ooey, gooey interior. And no spattered stovetop to clean!

Hearty, healthy, comforting as heck, and it comes together in a single pot and makes ample leftovers to see you through the rest of the week.

This sturdy mushroom and black bean combo holds its shape while delivering some lip-smacking, finger-licking deliciousness. And it’s smothered in some of the tastiest sauce we’ve ever tried.

Flavor guru Nik Sharma wraps ground lamb in creamy mashed potatoes before lightly frying. Spicy, crunchy comfort food at it’s best.

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we're hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.

Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

It ain’t no Champagne. And it ain't supposed to be. Subtly nuanced and sparkling and with a slightly fancy feel for teetotalers of all ages.

Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there's wine involved.

There's chocolate bark and then there's chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

Cuddureddi. It means "a cause for celebration" if you're from Italy. Well, actually, it means "a sort of doughnut." Sorta the same thing.

Plonk this brown sugar glazed ham on your holiday table, step back, and listen to the gasped oohs and aahs, accept all manner of accolades, and watch it disappear.

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we've ever tried. And worth standing at the smoker even during the dead of winter.

Perhaps the most surprising crucifers we've experienced in a while, these are tossed with a fragrant, warming spice blend that'll make you forget you're eating healthy. Wonders never cease.

Gluten-free. Dairy-free. Paleo-friendly. And tastes magnificent. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.

David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it's as affordable as it is impressive.