Sofia Reino

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

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.

Folks are calling this grilled chicken thighs with arugula salad "wonderful" and "perfectly balanced" and "restaurant quality." Sorta enticing, yes?

Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

A no-fuss meal, this Portuguese salad--full of meaty chickpeas and flakes of salt cod--is tossed in a cider vinegar dressing and topped with chopped egg.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.

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.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

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 breakfast classic. And rightfully so. Tasting is understanding.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.

Sweet, salty, savory--this salad has ‘em all, with each element perfectly in sync with the others. And without any guesswork on your part. That’s a good thing.

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

This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.

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.

Wicked. Sinful. Indulgent. Those are just a few of the words being bandied about by folks who've succumbed to this crack-like concoction. What better to do than make some and settle in with Netflix?