David Leite

There's a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the wobbly seats, the sticky laminated menu, and sometimes surly service.

This simple supper recipe requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it.

Saucier and sassier and healthier than most, this Cincinnati chili is still plopped atop a pile of spaghetti and smothered with all sorts of goodness.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

So what if salmon isn't from Italy? Cookbook author Giuliano Hazan is and he says to toss chunks of the rich fish with pasta, tomatoes, and cream. We'll happily oblige.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

An elegant and easy riff on a classic Chinese technique that's ideal for the fish-averse given that it’s quick and almost effortless.

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

This 4-ingredient Italian onion soup is just as humble, frugal, and soothing as its more commonly known French kin.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

Just like the women for whom it's named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.

What defines the quintessential classic cheeseburger? It's quite the personal experience. Yet we've got a foolproof technique.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.