Lori Widmeyer

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.

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

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.

Apples and spice and everything nice. Including the slight surprise of pistachios.

This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

We've something of a crush on author Jesse Griffiths and it has (almost) everything to do with his way with venison.

Barely a recipe, this weeknight salvation of sausage and broccoli rabe is more like a simple blueprint for eating in season. Amen to that.

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

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

A childhood classic perfected. Includes advice depending on whether you prefer cookies that are thin and flat or thick and puffy.

Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

This quick refrigerator jam doesn't require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.

Imagine how guests will size up your grilling prowess after you slap this baby on the table.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

A ridiculously easy way to cook bacon for a crowd. No fuss. No standing at the stovetop. No spatters.

Because some days ooey gooey grilled cheese insides just doesn't seem indulgent enough. Se we coated the outside with cheese that would crisp to a golden brown.