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We can certainly understand why street food catapulted into trendiness. Assuming, that is, it all tastes as soulful as these skewers that are hawked on seemingly every street in Thailand.

Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.

For something so unexpectedly unconventional, this melding of burger, lamb, feta, arugula, cucumber, and lemon tastes remarkably intuitive.

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

No, not New England clam chowder. North Carolina clam chowder. It's a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

An easy, unexpected way to extend cherry season that's tartly sweet, subtly spiced, and surprisingly irresistible.

"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.

A subtle heat coupled with the richness of chocolate make this a failproof way to woo friends and family. Gluten-free, too, though no one will notice anything's missing.

Quite possibly the best mingling of blueberries, lemon, mascarpone cheese, and pastry to ever grace a dessert table. We swear it's going to make you a legend among friends.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.

This cheater's version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.

So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth enhanced by the sweetness of leeks.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.

"The most tender, buttery steak we’ve ever had." "Utterly and perfectly indulgent!" "Amazing." Just some of the accolades folks are heaping on this elegant grilled tenderloin.

A simple Southern classic from Alexander Smalls, this has all the potato salad ingredients as well as relish to give it that elusive balance of tangy and ever so slightly sweet.

These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.