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"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.

Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.

What, pray tell, is a mean shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.

These unconventional latkes are gonna rock your world. They're lovely at all times of day and on all occasions.

Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat. Understandably so.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.

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

With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.

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

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

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.

Think there's nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.