Chris Hall

This quick recipe is an exceptional way to throw together tortilla chips, salsa, onions, chicken, eggs—and other ingredients you probably already have on hand—for a delicious meal.

This recipe uses a marvelous method for bringing everything together in one skillet (it would also work for boneless chicken breasts), I just didn't like the pistou.

If you're like me and you still have to work while the kids are out of school, Summer is hectic. That's when recipes like this come in handy.

These little bites of goodness offer the knockout flavor and silky texture of full-fledged cheesecake for a fraction of the time and effort.

Even for someone who doesn't love deviled eggs, I was thrilled with how easy these were to make and how pretty they looked.

If you don't believe me, ask all the little neighborhood stands (not to mention a few hulking multinational corporations) that have steadily traded on the classic for years. They'll tell you not to go sticking pesto on a perfectly good hamburger.

Now that we've both recovered from that incredible Giant Chocolate Cake, we need to revisit the wedding dessert plans Bridget mentioned: Frozen bananas!

This recipe is extremely straightforward. Giant. Chocolate. Cake. And the easiest most luscious cake topping I have ever made. What more do you need?

You can never tell with recipes; sometimes you read them with your mouth watering, only to find that they disappoint. And then there are those simple, unassuming recipes (like this one) that take you by surprise.

This dish has everything going for it in terms of ingredients, speed and simplicity. Plus, I have a thing for smoked paprika.

Even if it's grass-fed beef, it's better to chew on weeds from your backyard than consume meat. But if you really want a steak, go as local as possible. Here's how I did it.

This is a tasty, simple salad that can easily be added to a weeknight repertoire. Yet somehow I managed to mess it up.

Eggs can raise or lower themselves to the occasion based on how they're dressed, and in the case of this Top 100 recipe, they're dressed very well indeed.

This hearty combination of shellfish and warming Southeast Asian flavors is ideal for an early Spring meal. With a little bit of concentrated prep work, you can have a fragrant bowl on the table in twenty minutes.

It's not often that I take a bite of something I cooked and immediately say "Wow!," right out loud, but that was my reaction to this dish. If you like beets, I suggest you drop everything you're doing and make this dish right now.

Think "meatballs" and you're probably picturing the Italian-American classics (in garlicky tomato sauce) served over spaghetti. These are Mexican meatballs—a lighter, altogether subtler proposition.

This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time. It was hard to resist the pieces directly as I was slicing them for the platter.

Armed with this recipe alone, you could start your own little breakfast place and have the world at your doorstep. Just don't tell anyone it's a such a cinch to make.

If you make homemade pizza with any regularity you should have a pizza stone.

I gave up on homemade pizza crust ages ago, but the recipe was a revelation. Plus, try my recipe for quick pizza sauce.