Adam Rapoport

We took the classic, beloved Chicken Marbella recipe fromThe Silver Palate Cookbookand 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.

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

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.

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.

Food writer Adam Rapoport fried these latkes in a combination of vegetable oil andschmaltz(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.