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Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

A simple yet surprisingly flavorful pork recipe that's eminently doable on a weeknight, not too spicy for the kids, and with enough oomph for the adults. Did we mention there's just one pan to clean?

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

If you’ve been limiting your endive game to crudité platters and cute appetizers, prepare to be astonished.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

An Indian-inspired riff on a classic that melds crab, sweet corn, and potatoes in a curry-spiked coconut milk broth, resulting in a luxuriously rich yet surprisingly light bisque.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeños, capers, lemon, and parsley. Roasted cauliflower 2.0.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.