In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...
Author: Rhoda Boone
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint...
Author: Steven Raichlen
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Cal Peternell, Chez Panisse Restaurant and Café