A list of all the recipes Jackie Gorman has tested.
Some people eat to live. Others live to eat. Jackie Gorman is definitely in the latter group. She’s always thinking about her next meal (isn’t everyone?!), and she’s easily transported to another time and place just by thinking about what she ate and where. She’s a self-proclaimed food addict who’s not at all interested in a 12-step program to break her of her addiction. She liked our seared sea scallops recipe so much the first time she made it, she made it again the next night. Her other favorites include the Black Coffee BBQ Rub and Barbecue Sauce recipes which she uses on ribs. Jackie has been a recipe tester for Leite’s Culinaria since 2010.
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Perhaps the easiest and most elegant dinner conceivable. Here’s how to cook them to perfection.
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.
This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
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.
Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That’s all you need for the best oyster experience ever.
Just as cheesy and comforting as it was when you were six years old. And who couldn’t benefit from feeling like you’re six again and all is right with the world?
Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.
This riff on an Italian classic relies on mostly pantry staples, along with a couple surprises, to glam up tradition.
Ladies and gentlemen, this is why we have pressure cookers. Because they render an inexpensive cut of pork and plain old pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh bowl of chili in a fraction of the usual time.
Know what we can’t stop thinking about? This crostata. At first whiff of its heady fall spices, you’ll tumble head over heals in love.
You tell us whether the best part of these seared pork with caramelized apples is the taste or just one skillet to clean.
Great gravy doesn’t just happen by chance. Here’s how it does happen.