Bon Appétit

We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture.

Serve this succulent spiced pork at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter.

"My first day on the job, they asked me to make the hollandaise. I was 17 and had gone to culinary school, so it seemed easy enough. But I took one look at the giant cast-iron stove they were using—it was literally glowing red—and told the chef that it was too hot. And 32 egg yolks? That was too many! He sent me off to pick chervil instead. (One problem: I didn't know what chervil was.) It took me a month of burned forearms and scrambled eggs, but I got it. I learned to make a figure eight with the whisk so it touches all sides of the pan; to keep my hand on the base of the pan to make sure it's just warm, never hot; to whisk the eggs until they are foamy and airy before slowly pouring in warm clarified butter; and then, that squeeze of lemon. Today, when I cook hollandaise at home, I make it in a blender."

The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

"Classic tiramisù doesn't usually contain chocolate, but I love how it pairs with the coffee. It's just one of those magical flavor combinations." —Kriss Harvey

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.

Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.

If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.

"There are as many variations on this easy, classic dessert as there are fruits."—Jimmy Bannos, Jr.

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

The kicky flavors of ginger, garlic, and garam masala play off the richness of salmon in this stunning main course. It's served with raita, a cooling cucumber-yogurt sauce.

Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich. They're sold frozen, and sometimes fresh, wherever you buy Thai groceries. If unavailable, substitute an additional 1/2 teaspoon lime zest for each lime leaf.

New York City's Italian impresario Mario Batali likes to use Sun Gold tomatoes—a sweet, slightly tannic variety of cherry tomato—to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato, will work, too. Be sure to cook the tomatoes down until they've released all of their juices.

Because sometimes the simplest side dishes are the best side dishes.

A Venetian specialty of creamy rice and peas, this springtime classic should be the consistency of risotto.

Fresh and piquant, this crowd-pleaser is a classic.