The foothills have eyes for a very good sandwich.

Shreveport-style gumbo, the Bunkie Perkins special.

All the satisfaction of homemade pizza for half the effort.

Everyone loves a good stir-fry meal. Why not make it better?

Ras el Hanout-spiced chicken meets muhammara — a smoky Middle Eastern roasted red pepper sauce. Bold flavors, weeknight effort.

Not your average takeout staple.

A Mexican chicken stew — boneless thighs braised low and slow in a rich tomato-chili sauce until they practically fall apart.

Chicken marinated in a rich curry paste, then grilled or roasted until deeply charred and tender. Bold Indian-inspired flavors, weekend-worthy effort.

Trust me, the bread makes all the difference. Find a baker you trust, and I really mean trust, before making this.

Wild rice and green lentils tossed with roasted chicken and sumac-roasted tomatoes in a hearty hash. A one-pan weeknight dinner with serious depth.

Classic chicken cacciatore — bone-in breasts braised low and slow in a tomato-olive sauce. An Italian hunter's stew worth keeping in regular rotation.

I both expect and encourage you to play around with your own mole using this as a starting point.

If stealing recipes from Top Chef is wrong, I don't want to be right. Or pursued legally for copyright infringement.

Pad Thai isn't a real dish. But you still have to know how to make it.

Mexican food is more diverse than just tacos, but there are a lot of common flavor combos found from region to region.

Because everyone needs a back pocket curry recipe.

Everyone needs a recipe for a roasted chicken. No one wants to be that guy that can't tell you how to cook a full bird.

Don't be that guy and make your own biscuits. Just buy some from the store and call it your "secret ingredient".

It's just a fancy word for Tibetan noodle soup.

There’s nothing quite like the smells and flavors that come with French comfort food.