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Shrimp and longnecks. There's little else a summer shindig requires, except perhaps these eminently easy dips.

The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You'll find two out of three in these fries. Not bad.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

This gratin is a great way to hide your veggies. Even from the kids. The hero? Cheese, natch. It'll have your whole family chowing down.

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

Lend a little swanky to everyday spaghetti by gilding it with chunks of sweet, sweet lobster and juuuuust the perfect hit of chile pepper.

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?

These Spanish-inflected, heart-achingly outstanding chicken wings are our latest lazy weeknight crush.

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that's a little sweet, a little spicy, and as smooth or as chunky as you please.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

Creamy Southern stone-ground grits with Cheddar cheese, plump sautéed shrimp, crisp bacon, garlic, and scallions.

Caramelized red onions. Pancetta. Pine nuts. A dribble of balsamic vinegar. Peppery arugula. Convinced yet?

This turkey meatloaf is not the dry, crumbly meatloaf of your childhood. Thanks to an immodest amount of barbecue sauce, this pleasing rendition turns out moist and lovely and craveable.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.