Bon Appétit

This two-part cooking technique adds layers of texture – a creamy inside and a crisp outside.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

An addition of almond flour gives this pie crust a nutty, toasted flavor—a great complement to the sour-cherry filling.

This low-heat method is very gentle, lending the salmon a velvety texture.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)