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You'd never, ever guess how quick and easy it is to make this authentic Indian condiment at home. And let's not forget how delicious it is. So much so that folks are calling it "outstanding" and "magic." Enough said.

When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.

Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.

Vietnamese caramel chicken is an easy weeknight dinner that tastes authentic as heck even if you don't use a clay pot when you make it. Sorta like dessert for dinner.

Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.

These candied nuts are sweet and spicy and the sorta thing that friends demolish in minutes at cocktail parties and holiday gatherings yet talk about for months afterward.

Sauteed romaine is a quick and healthy side dish that's gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.

An easy way to gussy up green beans and make them seem fancy without being fussy.

Mashed sweet potatoes are slathered over marshmallows, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for!

On their 24th anniversary, David recounts his nearly disastrous mystery date with The One, and how their life together almost didn't happen.

Easy and slow cooker friendly. Do we really need to say anything else?

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they'll disappear as you're blissing out on them.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

The mere mention of blueberry pie sorta makes you wanna stop everything and sprint to the kitchen, doesn't it?

Tomato and peach panzanella may sound unlikely but it'll knock your socks off. If you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.

Just like grandma used to make—sweet but tart, with a jammy filling and a sprinkle of nutmeg. Use fresh or frozen rhubarb to make your pie dreams come true.

Yep. Barbecue pickles. They're essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait'll you try them.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

For years, Egg Shop's fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-drizzled fried chicken amazingness. And here's how you can make it.