Bon Appétit

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

If you've never bought kohlrabi before, here's a great reason to try it.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

A dip that proves collards don't have to be stewed for hours to be delicious.

Mix this New Orleans classic hours ahead of time, and serving it is as simple as pouring a pitcher of lemonade.

Don't be put off by the sugar in this recipe—it's balanced by the vinegar and soy sauce.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it's a quick finish once it's batched.

Country ham is cured, smoked, and aged. We love Benton's, made in Tennessee.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd have arroz gordo, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.

Brussels sprouts, pancetta, and pasta were made for each other. The key is to get a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce.

Because this dough is eggless, it has great al dente texture. If you can't find durum wheat flour, all-purpose will work well, too.