David Leite

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.

Simple, classic Italian coffee fare. Nothing is quite as satisfying as a good cup of cappuccino first thing in the morning. And second thing. And third...

This frothy Greek frappe can be shaken together in just a couple minutes from coffee, sugar, and milk. No blender required.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Brisket, short ribs, and chuck. When melded in just the right proportions, as here, they turn out the most luxe made-from-scratch burger we've ever experienced.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.

Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. In a playing grown-ups sorta way.

John T. Edge, Anne Mendelson, Betty Fussell, Molly O'Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in...convents?

Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It's the best way to celebrate, we think.

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.