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Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.

These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

We suspect you've been looking for a lovely, elegant, knock-their-socks-off vegetarian dish that just happens to be fancy schmancy enough for Thanksgiving, yes? Look no further.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

Know that little ditty about how some poor hungry soul's meatballs were lost when somebody sneezed? It always makes us sad.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

Just a few thank yous from winners of our giveaways.

Mind-bogglingly crisp oven-fried chicken. And it's sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

Our very own David Leite shares his Ina Garten story, explaining how they first met and how he may--or may not have--gushed at his idol while trying to keep his cool.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

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