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In its simplest and truest form, this Indonesian chile paste is made from just chiles, salt, and lime juice. And it’s a revelation.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

Sufficiently creamy and indulgent to feel worthy of a special occasion. Yet made from pantry staples and completely doable on a weeknight.

Looking to elevate canned salmon beyond recognition? Maybe banish all recollections (nightmares?!) of Lenten Fridays from childhood? Here’s your answer.

Got leftover cranberries? Then you've got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.

This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.

Because some things don't change. Including the lure of old-fashioned, uncomplicated, chewy chocolate chip cookies with crisp edges and soft centers.

The pleasing smack of sourdough was seemingly made to be melded with the awesomely chewy denseness of bagels. And it's SO much easier than you'd expect!

Yes, bourbon-inflected fried chicken. It’s in the brine. And oh, baby, are you gonna wish you’d been doing this all your life.

It's beginning to look a lot like pumpkin spice season! Behold imaginative incarnations to satiate your each and every craving.

Fried chicken as you've never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

A simple trick that accentuates the sweetness inherent in late-summer stone fruit. And then amplifies it even more with honey and pepper.

A streusel-sprinkled coffee cake that lives up to its namesake ingredient thanks to an espresso-laced ribbon through the cake. This cakey brilliance is brought to you by Edd Kimber.

Dark chocolate-y, appropriately (and not too) rich, just sweet enough, and the entire surface blanketed with that coveted crackly surface. Let the love affair commence.

Grilling guru Meathead Goldwyn explains how grilling works—you know, thermodynamics and pyrotechnics and other science-y stuff—in plain terms. You're gonna like the homework.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

Sorta rustic, sorta refined, sorta irresistible. That's what we're hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.

One of the best red-sauced pizzas we've ever slung as well as one of the easiest. It just may ruin takeout pizza for you.

This is not your mom's potato salad recipe. It relies on tangy Dijon vinaigrette and soft-boiled eggs for dressing with runny yolks that spill into the salad to form an unparalleled richness.

So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.