Adam Rapoport

We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead. 

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Instead of serving everyone individually, cook two giant pork chops (perfumed with garlic and thyme), then slice them up and serve family-style for an easy, elegant presentation.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.

Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Don’t trust anyone who doesn’t love a chicken cutlet.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine.