Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro · NYT Cooking

Jill Santopietro · NYT Cooking

A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.

Jill Santopietro · NYT Cooking

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings. Jill Santopietro

Jill Santopietro · NYT Cooking

Jill Santopietro

Jill Santopietro · NYT Cooking

Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside. Jill Santopietro