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If you've yet to heat butter 'till it turns nutty brown then dribble it over any and every thing, you've yet to live. Here, let us show you how.

Now you can indulge your craving for roast potatoes when it's sweltering outside without heating up the entire kitchen. You're welcome.

These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.

David blogs his way through Paris, embracing wining, dining, and a magically slenderizing manner of thinking that just may offset all the foie gras, fromage, and frites.

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It's smoked ketchup. (Yup. You heard correctly.) Bacon, too.

Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

David divulges his mental music queue, a groovin' jukebox that loops over and over and over again.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.

A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they've ever tasted.

Know how every once in a while you taste something that's so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass this ice cream, please.

David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.