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Four ingredients. Ridiculously easy. Wonderfully inexpensive. And, quite frankly, the best gnocchi we've ever experienced.

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

Just a few thank yous from winners of our giveaways.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

After 594 contracter hours, David emerges from the dust and despair of renovating to show off his new kitchen.

Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.

Stop it. Please just stop it. Make it go away. Pretty please. [Editor's Note: A rant by David about the recent deluge of white stuff.]

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.

Our very own David Leite shares his Ina Garten story, explaining how they first met and how he may--or may not have--gushed at his idol while trying to keep his cool.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

David explains why he was awfully slow to warm up to slow cookers…and how he caved and became a convert.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.

We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.