Pork chops with applesauce is an old standby, for sure. But if you’re looking for a new take on that delicious combo, look no further. A rub with a hint of mustardy spice, crisp fried sage leaf garnish, and warm applesauce served on the side make this a welcome, and easy, weeknight upgrade.

Adapted from Lisa Atwood | The Art of Preserving | Weldon Owen, 2010

Here, a simple dry rub seasons the meat with extra flavor, and applesauce...

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Raw asparagus salad makes the most of one of springtime’s most treasured delicacies. Tender ribbons of shaved raw asparagus are served on top of lemony yogurt and herbs, then topped with Parmesan and pine nuts. Simple, fresh, and the best way to celebrate the first stalks of spring.

Adapted from Lynn Crawford | Farm to Chef | Penguin Canada, 2017

This is one of my favorite ways to enjoy asparagus when it’s at the peak of its...

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These thousand-layer chocolate chip cookies are made from just about the same ingredients as their compatriots. The difference, though, (and it’s a significant one) is portions of dough are stacked on top of each other to create layers of flavor and texture. The tops are then sprinkled with fleur de sel. The resulting treats are flat, crispy, and chewy.

Adapted from Sarah Copeland | The Newlywed Cookbook | Chronicle, 2011

Imagine the...

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Seven-layer dip is a Mexican-inspired party staple made with beans, cilantro, cheese, avocado, tomatoes, and jalapeño. It’s crazy easy to make as well as quite healthy. And it requires no cooking whatsoever. And this is the best darn rendition of it we’ve ever had.

Adapted from Cooking Light | Amazing Recipe Makeovers | Oxmoor House, 2016

We have something to confess. This ridiculously good riff on seven-layer dip had been...

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The Silver Palate’s Chicken Marbella–quartered chickens marinated overnight in oil, vinegar, capers, olives, prunes, and herbs then baked with brown sugar and white wine–is a classic. This version calls for boneless, skinless breasts. Either way, it’s delicious.

Adapted from Joan Nathan | The New American Cooking | Knopf, 2005

More than any other recipe in Sheila Lukins’s wildly successful The Silver Palate...

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