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Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.

Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.

A rustic galette can be charmingly misshapen yet loses none of its appeal—and is unspeakably easier to make than pie. And it's still impressive. Pretty easy math.

Scared of fish? We understand. And actually, it's not the fish that scares most folks, it's not knowing how to cook said fish. Banish fears with these foolproof fixes.

This sandwich is chicken's answer to the pulled pork sandwich thanks to its ethereally crisp, airy beer batter and sassy slaw.

Chocolate, cream, sugar, vanilla, and butter. If ever there was a magnificent melding of just a few ingredients, this is it.

"Magical." "An 11 out of 10.” "The finest peach cobbler that I have ever, or will ever, eat." "WOW!" That's what folks are saying about this crazy easy peach cobbler.

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an incredibly easy recipe to make and yields enough pulled pork to feed a small army.

S'mores purists may scoff, but that’s cool. More for us. Leftover Halloween candy never looked so good.

Quite possibly the definitive clam chowder, made simple yet spectacular with clams, salt pork, potatoes, and oodles of cream. A bold claim, we realize, yet we stand behind it.

Anyone else ready for another weekend? If so, we've got an especially seasonal riff on the sultry Spanish sipper that'll get everyone in the mood...for what, you tell us.

Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.

Happiness can be found in this recipe that ended our search for the perfect small-batch chocolate chip cookie. Insanely perfect for when you need—need, not want—just a dozen.

Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They're that good.

Just like the tart, creamy, slightly soupy condiment you find in Mexico City’s incredible taquerias. Pass the tacos, por favor.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.

Street food at its finest. This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.