M.K. Morgan

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell's.

We've been wobbly in the knees for these sweet and shatteringly crisp little Spanish olive oil tortas. And now that we know how to make them at home, we can't decide if that's a good thing or not...

Easy. Economical. On the table in 45 minutes. And essentially pork wrapped in more pork and roasted until crisp outside and juicily tender inside. Comfort food for when you need it.

Chewy, gooey, and chocolatey, these crackly topped brownies buried beneath slightly charred marshmallow are the ideal balance of cakey, fudgy, and nostalgia-inducing messiness.

Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

This is not the insipid, gloppy, cloying sauce you're using to getting takeout. This is, quite simply, sweet and sour and lovely.

"Amazing." "Wonderful." "Warm satisfaction." "Won the make-it-again award." "Easy." "Quick." That's what we're hearing about this luxuriously satiating soup.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

"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.

A peppery riff on the classic Italian condiment that may even have improved upon tradition.

The best version we've experienced of this classic steakhouse salad with a creamy blue cheese dressing that's basically an excuse to eat your vegetables.

Elegant. Easy. Inexpensive. Just three of the many reasons you're going to want to make this little keeper of a recipe over and over and over again.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

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.

We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.