Bon Appétit

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

Cook the chickpea mixture until it resembles wet concrete; it won't set up if it's undercooked.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

Breakfast is just the beginning. Use this in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

To faithfully re-create this cocktail, do as Nostrana does and seek out blue plum brandy from Oregon's Clear Creek Distillery.

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

With slices of celery root and chefs' new favorite cheese, scamorza, pizza night just got a lot more fun.

My elementary school grapefruit, all grown up. I like the low notes of the dried chiles and rosemary against the sweet-tart citrus.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Step one: Buy tamarind concentrate.
Step two: Make this cocktail.
Step three: Figure out what else you can do with the tamarind.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

If you have aged provolone, which can be quite salty, reduce the kosher salt in the recipe to 1 teaspoon.

The ingredients for the caramel will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the possibilities are endless. If you've got the time, make a double batch and keep the second pan uncut in the freezer for last-minute visitors.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

These slice-and-bake shortbreads can be prepped and kept wrapped in the freezer for up to a month before baking. And guess what? No need to defrost before slicing and zipping them into the oven.

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.