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This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It's a rustic, homey, Sunday supper sorta dish from my VERY Portuguese mom.

One pan. No fuss. Minimal carbs. Lotsa flavor. And just 30 minutes. You can understand why we are swooning over this little weeknight stunner.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

Elegant? Check. Easy? Yep (albeit a little time-consuming). Worth it? Undeniably. Seriously one of the best things we've ever experienced.

This brilliant (and frugal) technique creates surprise supper parcels from flaky, buttery pastry or pie crust hiding Thanksgiving leftovers. Prepare to be even more enthralled with Thanksgiving than before.

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family's Portuguese table.

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.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

What we consider an ideal roasted pork dinner for fall. Simple. Spectacular. Stunning. Enough said.

A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you'll find along the winding highways and byways of coastal Maine.

A dreamy, creamy, pretty-in-pink dessert that casts everyone's favorite berry in a starring role.

Your new favorite smoked ribs recipe awaits you. Swear.

Our latest obsession? These beauties pretty much became our fave reason to fire up the smoker the instant we first tasted them. No lie.

Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

You just found your next sweet corn infatuation that'll entice you night after night all the way through the end of summer.

How fortunate for us—and by us, we mean humanity—that there exists this recipe for the best classic coleslaw we've ever had.

Juicy, tender, and subtly spiced, this Texas-style smoked chicken is as good as barbecue gets with its intriguing four-ingredient spice rub that beautifully melds heat with sweet.