Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.

A version of this three-ingredient side dish used to figure in many cookbooks, this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay....

This dessert has a flaky piecrust and a filling of rich, homemade chocolate pudding (which is as easy to make as, well, pie).

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.

You can make this salad with any cooked chicken, but for your summertime kitchen, use chicken breasts and poach them.

What’s integral here is a very thin biscuit crust instead of one made of pastry dough, making this a light lunch or brunch for summer.

A restrained version of what has become a rather ornate cocktail. Sometimes simpler is better.

Thinly sliced, mushroom caps add a satisfying meatiness to a fluffy omelet filled with Gruyère, fresh tarragon, and shallot.

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.