Bon Appétit

"The best thing about serving a braise," says chef Cruz Goler, "is that timing isn't critical, making this a great party dish." French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce.

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

Serve with warm tortillas or rice to make a heartier meal.

Caramelized pineapple with a honey-orange glaze makes for a quick and elegant weeknight dessert.

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.

Sweet meets salty in these oatmeal-raisin cookies flecked with crisp bacon bits. They're great for breakfast or an afternoon snack alongside a cup of coffee.

Barigoule is typically a stew of artichokes. This version blends vegetables in a bit of vanilla-scented sauce.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

Crunchy edges and soft centers make Lahey's cookies a classic.

Jim Lahey keeps these moist by adding grated boiled potato.

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

The heat chars the edges of the romaine leaves and softens the inner layers.

We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

Sure, you can mix it with cola, but we prefer our spiced rum in a proper cocktail like the Kona Swizzle, a floral riff on the classic Queen's Park Swizzle, Created by New York city bartender Brian Miller.