Sita Krishnaswamy

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.

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...

Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

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

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.

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

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

Pull out your slow cooker and sate yourself with this tender, sweetly spiced, subtly smoky shredded pork. And with nary any effort.

We wish we always had a stash of this chicken soup recipe in the fridge to turn to as a soothing respite in the middle of the work day.

Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.

Quick, easy, healthful, spectacular in terms of taste, and exactly what you need these last couple of Fridays before Easter.

Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.

Lighter, more delicate, some may even say more sophisticated, and we dare say better than any other carrot cake you've ever had. No pineapple. No raisins. No complaints.

This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.

This molasses spice cake recipe is made with cinnamon, ginger, mustard, candied orange peel, and a sweet syrup glaze.

Quite frankly, these remind us why meatballs are a thing of magnificence. They owe their loveliness to chorizo, chili powder, cilantro, and Cheddar.

Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.

"Luscious." "Creamy." "Incredibly delicious!" "Just the right amount of sweet." That's what folks are saying about this cheesecake.

This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.