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Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.

This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden

This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey The recipe takes every step to maximize moisture and flavor, so no dry poultry arrives at your table, holiday or otherwise: Start with bone-in, skin-on chicken legs, submerge the pieces in a brine for at least 24 hours, fry low and slow to allow all the fat and connective tissue to render and finally, shower over a boxed stuffing-inspired seasoning As an optional touch, dredge the chicken pieces in Italian 00 flour instead of all-purpose — its ultra-fine texture makes the crust simultaneously extra crispy and less greasy.

Esquites are a Mexican antojito, or snack, sold in local markets and by street vendors across Mexico and the United States Corn is typically cooked with an herb called epazote, onion and chiles and is served in cups or corn husks and topped with mayonnaise, dried chiles, queso and lime Here, esquites amps up the corn flavor of a southern-style cornbread stuffing

Bhel puri — a type of chaat made with puffed rice, chutneys and various toppings — is the ultimate entertaining dish, whether you are hosting or bringing a dish to a potluck Most of it can be prepared in advance, leaving mostly the assembly which allows you to really put on a show for your guests You can make a good chaat with store-bought chutneys and bhel mix

Make Hokkaido style milk bread rolls with this simple recipe. These milk bread rolls are super soft, airy, moist, and slightly sweet. They’re very easy to put together and hold up well when made ahead. They’re perfect for your holiday dinner party and simple enough to make as an everyday recipe.

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy But most people are delighted by any homemade macaroni and cheese It is light years ahead of the boxed versions

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side

Take some cures from this recipe for the squash/kale soup.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

Enchiladas are an essential component of Houston’s ebullient, dynamic foodways Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings Each enchilada recipe is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City

These tender chicken thighs with crispy skin are bathed in a fragrant blend of soy sauce, brown sugar, and warm spices, evoking the flavors of classic Cantonese soy sauce chicken.

Take pasta alla Norma's fried eggplant, tomato sauce, and cheese, but make it lasagna.

In this cozy, easy dinner, store-bought gnocchi, broccoli and little meatballs (made by pinching pieces of Italian sausage) roast together on a sheet pan When everything comes out of the oven bronzed and crisp, sprinkle it with Parmesan and stir: The heat from the sheet pan will help the cheese gloss the gnocchi Some lemon juice lightens the mix; for a little heat to balance the richness, use hot Italian sausage or a sprinkling of crushed red pepper.

Savory and sweet all at once, an elegant layered chicken bastila is a centerpiece at most Moroccan special occasions. This simplified skillet version features a savory stewed chicken filling topped with eggs and crunchy almonds, all topped with a crisp pastry dough. It’s easy enough for a weeknight, but worthy of a celebration.

Beef rendang is an iconic Indonesian dish of beef slow cooked in coconut milk with turmeric, coriander, and other Southeast Asian aromatics until meltingly tender.

This Italian-American beef braciole recipe features thin slices of beef topped with a savory breadcrumb filling and prosciutto, that's rolled up and braised in a tomato sauce.

An Internet darling of a pot roast recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini And you can certainly cook it that way The raves are justified

Crisp at the edges, soft at the center and filled with scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight It’s extremely forgiving, so feel free to use whatever vegetables you have on hand Ms

With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

With its creamy, savory mushroom and vegetable filling and flaky puff pastry crust, this pot pie is a superb main for holidays and even weekdays.

Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.

Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.

The simple French dish ouefs mayonnaise features perfectly boiled eggs topped with plenty of silky homemade mayo.

In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, "furious pasta," a chile-vodka-spiked tomato number It’s one of the first written accounts of vodka in pasta The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce's flavors in a heightened way

Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.

With a lightly sweetened apple filling beneath crunchy, buttery oat crumbles, this single-serve apple crisp is perfect for fall, and takes just 10 minutes to make.

When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr