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Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

These lip-tingling wings boast far less oil-spattering-all-over-the-kitchen fuss and fewer calories than the classic that you'd find at the neighborhood bar. Not that you'll be able to tell from the taste.

After The One goes to a yoga retreat to cleanse body and mind, David tries cooking healthfully...with unexpected results.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Slightly sweet with a little intrigue from cornmeal, these fritters are a go-to across the island of Jamaica for all manner of spiced fare. One taste and you'll understand why.

Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this, anyway.

Ooooh baby! Broccoli blanketed with a creamy rich white sauce that takes its oomph from blue cheese and its hint of heat from cayenne.

In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.

"Beautiful." "Filled with flavors." "A tad spicy." "Simple." "Perfect!" That's just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn't it?

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

Shrimp and longnecks. There's little else a summer shindig requires, except perhaps these eminently easy dips.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don't try this on salads.

This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there's mole, there's a party.

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.