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Here’s a soothing dinner fix with a ridiculously high taste-to-effort ratio. And you'd never guess it's healthy. Consider it the soup equivalent of Taco Tuesday. 

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

Behold, your latest favorite turkey, whether on your Thanksgiving table or your Super Bowl bash or your next backyard barbecue.

Years ago, I had the good fortune to tour Italy and, led by my prodigious belly, I ate my way from one astoundingly delicious region to another.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

This incredibly indulgent yet not too sweet dessert is crazy rich despite being made with just pantry staples and very little work. Don't skip the game-changing dollop of bourbon-spiked whipped cream.

This triple layer of awe-inspiring cakedom is baked with rich molasses and apple and frosted with a decadent cream and caramel sauce.

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

This recipe gets it right with just the right amount of (indulgent) richness. Our go-to weekend breakfast for a leisurely, luxurious meal.

A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.

"Simple." "Perfect." "The moistest chicken with the crispiest skin we've ever had." That's what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

Your new favorite smoked ribs recipe awaits you. Swear.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.

This quick refrigerator jam doesn't require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.

Folks are calling this grilled chicken thighs with arugula salad "wonderful" and "perfectly balanced" and "restaurant quality." Sorta enticing, yes?