Bon Appétit

The simplest of all Thai dishes, stir-fries are a great way to showcase fresh green vegetables. You can increase the spiciness of your stir-fry by adding more chiles. The key to this dish's success? Controlling the heat on the pan from beginning to end.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that Mary-Frances Heck, Bon Appétit's Associate Food Editor, throws some leftover roast chicken on top and calls it a meal.

Looking for a meaty, flavorful main without the meat? Cauliflower steak is the answer.

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.

Talk about addictive. My director of creative development, Greg Brainin, created these, and I can't get enough of them. For a double dose of heat, fresh chile slices cling to the fiery sauce on the crisp wings.

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

Made with canned beans and store-bought rotisserie chicken, this healthy dinner bowl goes from kitchen to table in less than 40 minutes.

These cookies are also delicious made with dried cherries instead of cranberries.

This is more than just hot sauce. The funky, fruity blend can sear your tongue, but in a pleasant tingling way that allows you to still taste the layers of flavors. You can use this the way you use bottled hot sauce—for buttery sauces, soups, eggs—you'll find that it just makes everything taste so much better.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

These New Orleans classics will satisfy a serious sweet tooth.

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

Duck fat and potatoes are a match made in heaven in this rustic, savory galette (bacon fat makes a fine substitute).

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.

To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.

Christian Domschitz, chef de cuisine at Vestibül, locks in the chicken's flavor and moisture under a simple crust made with kosher salt and egg whites.

Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.