Bon Appétit

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

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

We're hooked on the juicy and crunchy textures and sweet and spicy flavors in this steak and salad pairing.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Flay often uses terracotta dishes called cazuelas for this recipe.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

This julep riff from Bobby Flay tastes fresh and not too sweet.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

If you can't find blanched hazelnuts, simply toast and skin regular ones.

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.