Rick Martinez

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Use just one type of bean to ensure even cooking.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Spritzes use mixers and ice, so skip pricey Champagne.