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Booyah! We've found the secret to simple yet sensational fried chicken. And it's as basic as can be. Just salt. Pepper. Flour. Water. Patience.

An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.

Authentic grilled jerk chicken from Helen Willinsky that's pretty much exactly like what you'd experience in the Caribbean.

These sassy brownies lack nothing in terms of the classic s'more and come together any time you have a craving. No campfire required.

Eggs in hell? It's an edible incarnation of Dante's inferno. Don't worry, it's far more fetching than that old grump would have you believe.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.

A nifty little ooh- and aah-inducing riff on the classic croque madame that's perfect to assemble ahead of time for big batch brunches.

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.

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

The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties with that. Okay. A lot of liberties. We don't hear anyone complaining.

This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain't ever seen before. And you thought potatoes were boring.

Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef's recipe from his trusted grand-mère.

Is anything more soothing than standing before a burbling pot of Marcella Hazan's Bolognese sauce? (Hint: Our answer is absolutely not.)