Bon Appétit

Toasting the dried chiles first brings out their deep flavor.

Polish sausage gives the onions and chiles a rich, smoky flavor.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

Sweet nectarines balance the earthy green peppers in this colorful side.

Briefly blanching whole onions makes them easy to separate and fill.

A salad this simple requires the finest ingredients to make it shine.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

To see if the puffs are done, look for even color on the tops and bottoms.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, or as a sauce for fish or pasta.

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing.

A healthy, full-flavored side dish that will sell you on an undersung grain.

Berries get a subtle herbal note from tea-infused whipped cream.

Using fennel three ways—bulb, fronds, and pollen (or seeds)—adds great depth of flavor to this quick dish.