A pork loin roast, tied and seasoned with salt and pepper, on a foil-lined sheet pan with a wire rack.
Yuki Sugiura
1 of 14

Pork Loin Roast

This pork loin roast calls for boneless pork loin, olive oil, salt, and pepper to be slow roasted. Four ingredients. It's incredibly easy to make. No fuss. And it makes the one of best roast pork I've ever had.
Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.
Kristin Teig Photography
2 of 14

Roast Chicken Thighs with Lemon

These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
A bowl inside another bowl filled with Thai chicken salad with peanut dressing on the side.
Allison Day
3 of 14

Thai-Inspired Chicken Salad with Peanut Dressing

This easy Thai-inspired chicken salad with tangy peanut dressing makes lunch something to look forward to, with loads of veggies and chicken.
Four spice-rubbed grilled pork chops on a baking sheet with a pair of metal tongs
Ed Anderson
4 of 14

Spice-Rubbed Grilled Pork Chops

These dry rub grilled pork chops are coated in a blend of crushed coriander seeds, chipotle chile powder, ground cumin, smoked paprika, and mustard powder. They're cooked using both direct and indirect heat for the best flavor and tenderness.
A Dutch oven filled with a cherry tomato confit of Sun Gold cherry tomatoes, oil, and fresh basil leaves.
Michael Graydon | Nikole Herriott
5 of 14

Cherry Tomato Confit

This cherry tomato confit is sweet and easy and a lovely way of preserving all those Sun Golds you planted earlier this summer. Here’s how to make it.
Pickling liquid being poured into a full jar of pickled jalapeno peppers.
Quentin Bacon
6 of 14

Pickled Jalapeno Peppers

These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.
Black pottery bowl filled with the Chinese dish gung bao chicken
William Lingwood
7 of 14

Gung Bao Chicken

This gung bao chicken, made with boneless chicken breast, chiles, Szechuan peppercorns, and peanuts, is authentic Szechuan fare.
A white tray with slices of perfect baked bacon.
Carl Tremblay
8 of 14

Baked Bacon

Made on a baking sheet in the oven, it's the best way we know how to cook bacon for a crowd with no standing at the stovetop getting spattered. All you need is a baking sheet. And a craving for bacon.
Chicken with mustard in a large metal skillet garnished with thyme, being held by a man.
Ed Anderson
9 of 14

Chicken with Mustard | Poulet à la Moutarde

This chicken with mustard recipe, made with chicken, mustard, thyme, and stock, is a classic French dish.
A glass full of chimichurri--an Argentine steak sauce--made with vinegar, olive oil, parsley, oregano, garlic, red pepper flakes
Jason Lowe
10 of 14


This chimichurri, a classic Argentine sauce, is based on the authentic and traditional recipe. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.
Garlic confit cloves on a plate.
David Leite
11 of 14

Garlic Confit

Garlic confit is a classic French dish that you'll get so much use out of–you'll wonder how you lived without it. A handful of ingredients and you end up with an amazing go-to condiment.
A glass jar of single quart sauerkraut with a spoon inside and a two-pronged fork lying beside it.
Steve Legato
12 of 14

Single-Quart Sauerkraut

This simple recipe for single-quart sauerkraut allows you to make a small batch in no time at all.
A jar of red homemade sriracha hot sauce on a black background. A spoon nearby.
Leo Gong
13 of 14

Homemade Sriracha Sauce

This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
Two individual servings of chocolate mouse in glass tumblers served on a small plate with a silver spoon resting beside.
David Loftus
14 of 14

Chocolate Mousse

This chocolate mousse from Elizabeth David is made with just chocolate, eggs, and water. A decadent yet deceptively easy dessert that serves just one although it can easily be scaled up with simple math.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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