Jackie Gorman

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.

A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.

"Simple." "Perfect." "The moistest chicken with the crispiest skin we've ever had." That's what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.

There's a darn good reason why even those with sophisticated palates chase burgers with milkshakes. It works.

Our latest obsession? These beauties pretty much became our fave reason to fire up the smoker the instant we first tasted them. No lie.

We wish someone had told us a heck of a lot sooner about this uncommon bread salad, which embellishes the usual ingredient suspects with figs and walnuts.

An exceptionally easy, ridiculously satisfying, and even righteously healthy use for that leftover steak in the fridge. (And yes, there is such a thing as leftover steak...)

Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we've tried. See for yourself.

Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone's favorite topping. And it's made on a plain old baking sheet. No fancy pizza stone required.

A Mediterranean classic that's healthy as can be although you'd never guess it from the indulgent taste.

Sorta like a wine spritzer but with all the lovely nuances that the iconic French aperitif brings to the party.

As easy and traditional as classic Greek salad. But with a subtle twist that's gonna have you coming back to this recipe again and again and again.

This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.

There are those people who feel a frozen margarita is a lesser margarita. We are not those people.

Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh with content.

Our latest definition of decadent comfort food. A David Leite original, this recipe melds layers of ham, potatoes, shallots, and gooey cheese in a rich cream sauce.

Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.

Quick, easy, healthy, authentic through and through, and pretty darn delicious if we do say so ourselves. Take it to work or, if you're willing to share, serve it up at home.