Bon Appétit

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

An incredibly simple cocktail that, odds are, you've never had before.

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

You can leave out the salami for a vegetarian version of this winter panzanella.

Okay, so maybe you don't live across the street from a blooming locust tree—you can still make a killer butter sauce.

It's airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn't dare change a thing.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Juicy pork, roast carrots, and hearty greens plus a garlicky romesco sauce equals a dinner you'll want to make over and over.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Elegant and easy, this flavorful fish stew comes together in less than 30 minutes.