Bon Appétit

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

If you can find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

The caramelized milk jam makes for a decadent little sandwich, but these cookies are amazingly good simply eaten on their own.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

Don't worry.you won't need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that's pretty easy to find at Asian markets; if not, use the shrimp version.

Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

The vinegared shallots and fresh herbs cut through the richness of the steak.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.