Shreveport-style gumbo, the Bunkie Perkins special.

Sick of honey? Tired of maple syrup? Agave can give you sweet in ways you never imagined.

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

Warning: You will need a sous vide for this recipe.

Go low, go slow, and be rewarded with a better version of what canned refried beans has to offer.

Shishito peppers are unpredictable, so the heat level can vary from mild to spicy, depending on nothing more than luck of the draw. We love a mystery!

This takes a long time and a lot of steps. If you decide to cut corners, you are only hurting yourself. Block off a rainy Sunday and make this right.

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.

Pork tenderloins stuffed with sausage and apple, wrapped in bacon, and finished with a bright apple-Riesling pan sauce. A proper special-occasion roast.

Crispy, herb-packed falafel made from dried chickpeas — never canned. The technique is everything, and this recipe doesn't cut corners.

My opinions on fusion might be changing because of this. Chinese and Central American works just fine, apparently.

Brunch is much easier when you just throw a bunch of stuff in a pan and bake it.

Not that there is any reason to dislike traditional pesto, but just in case you're feeling adventurous.

With all apologies to Donald, Daffy, and all others impacted: roasted duck is the best.

Apples and pork are good enough as is. Throw this reduction into the mix and you've got a meal.

Can't decide between southern comfort and ramen? Why not have both?

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

French? Italian? New American? I'll let you be the judge of this one.

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