Nicole Franzen

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.