While these tostadas do require a bit of time in order to allow the butternut squash to roast, this dish is ultimately simple and delicious with balance and savory sweetness and just a bit of spicy

This creamy treat delivers the flavors of a pumpkin pie, without baking and without a crust.

Croissants require a lot of time and attention--think days, instead of hours--but there is nothing inherently difficult in making a batch of croissants, other than the waiting.

This is one of the easiest recipes you’ll ever make. It’s fast, it’s fresh, and it delivers deeply satisfying, umami flavors with herbaceous notes and just a bit of heat.

Everything about this recipe is easy. Buy chicken thighs that are fileted and trimmed. Season with a mouthwatering, sweet-and-spicy blend and a bit of salt. Rub on some oil. Put it on a hot grill.

Most of us are familiar with rollatini, planks of eggplant that are breaded and fried, stuffed with cheese, and then baked with marinara sauce, almost like a deconstructed parmesan.

It’s easy to love guacamole, with its fresh, bright flavors and creamy texture.

Schnitzel is the culinary term for a thinly sliced or pounded filet of meat (chicken, pork, veal) that’s breaded and quickly fried.

This recipe does double duty. On its own, it makes a delicious pot of jollof rice that you can eat and enjoy, with some fish or fried plantains on the side.

Japanese barbecue sauce is an inherently fusion food, an exciting combination of Japanese tare sauce with some Korean chile heat and American piquancy.

Japan has a long tradition of savory pancakes; these pancakes, or okonomiyaki, start with flour and egg and are served with a wide variety of vegetable and meat or seafood stuffings or toppings, an

Tsukune, or grilled chicken meatballs, are a popular snack found in pubs, casual dining rooms, and at street stalls throughout Japan.

Parsnips are a terrific and often overlooked vegetable.

Mashed potatoes, with their warmth and creaminess, are a national comfort food, but potatoes inherently run the risk of being a little bland.

Pavlovas are ethereal desserts. Slightly crunchy on the outside, light and fluffy and slightly chewy on the inside, these baked meringues are elegant, eye-catching, and surprisingly easy.

Like any good spritzer, this drink is refreshing, flavorful, and fun.

This satisfying, stick to your ribs, Mediterranean-inspired meal is simple to make and is full of robust flavor.

Roasted red peppers make a rich, savory-sweet base for wing sauce, which we balanced out with a bit of heat and smoke.

We wanted to explore the versatility of Pastrami Seasoning by trying it with other foods. We did a simple taste test on some sauteed chicken, and it was great.

Move over, pastrami, and make way for a delectably seasoned pastrami burger. We took our Pastrami Seasoning, pungent and fruity and a little bit smoky, and mixed it into lean, succulent bison.

We firmly believe there is no such thing as a bad nacho.

What goes better with beer than bacon? When we came up with our Beer Chili Seasoning we wanted to create a recipe with loads of appeal and plenty of versatility. Behold Beer Chili Bacon Jam.

This recipe is a delicious way to engage in zero-waste cooking. While the cut, peeled potatoes roasted, we took our well-scrubbed peels and fried them until they were golden.

If you want to spice up America’s favorite condiment, then we’ve got the answer for you.

Chipotle Ranch Chicken Dip is a shareable, comforting food that takes a while to make but delivers a slam dunk.

Chicken 65 is an Indo-Chinese dish, meaning the seasonings and sauces that create this dish are a combination of Indian and Chinese flavors.

Chili Paneer is an Indo-Chinese dish that has increasingly gained traction over the last few years.

There’s something welcoming about a plate of meatballs served over dumplings.

This riff on the classic chicken paprikash is entirely plant-based.

For a filling, satisfying, meatless meal with big flavors, simmer some black beans in a rich, welcoming sofrito and serve it all on a cloud of rice.

A torta is a Mexican sandwich, filled with seasoned meats and any number of toppings limited only by your imagination, served on a fluffy, crusty roll.

Huevos rancheros is a great reason to eat plenty of salsa for breakfast. Sunny-side up eggs are surrounded by all sorts of delicious goodies, like avocado, cheese, and cilantro.

Salsa Macha is, perhaps, the easiest salsa you’ll ever make. All you need are equal proportions of the seasoning blend and some hot oil, balanced out with a bit of cider vinegar.

Bouillabaisse may sound fancy, but at its heart it is a simple fish soup dressed up with various spices and aromatics.

Espresso Salted Caramel Tiramisu is so surprisingly easy that it’s sure to be your new go-to treat.

Hibiscus Ginger Lime Marmalade is sweet and tart, with an undercurrent of heat that’s just playful enough to keep you entertained.

There’s something extremely satisfying about the smack of a spoon on crème brulee.

Mangonada, also called the chamoyada, is a bright, refreshing drink.

Chamoy is a funky, fermented fruit concoction that is sweet, tart, savory, and has a little bit of heat. It’s considered a sauce but it’s so much more.

Old fashioneds are classic cocktails that have enjoyed a massive surge in popularity in recent years.

Martinis are high-octane cocktails commonly made from either gin or vodka.

The word “highball” is a collective term for a basic mixed drink. Gin and tonic? Highball. Seven and seven? Highball. Vodka cran? Highball.

This isn’t a traditional bloody Mary. This elevated vodka and tonic features vodka infused with our Bloody Mary Mix, steeped and strained through a coffee filter.

If you’re looking for a new take on an old favorite, try a bright, refreshing Apple Pie Sparkler.

Kofte, or kofta, is more of a concept of ball-shaped food than a specific recipe, and is inherently open to interpretation, incorporating different meats or vegetables, cooking styles, and flavor p

This recipe is a take on kaddo bourani (or kado bowrani, or borani kado), an Afghan dish that features sweet winter squash, baked in sugar and spices until it is transcendently sweet and rich.

The secret to making good tofu is to freeze it and let it defrost. When the ice melts out of a frozen block of tofu it leaves little pockets behind.

Roasting sweet potatoes makes them even sweeter, and turns the flesh of the potato soft and silky instead of floury, like what happens with a regular roasted potato.