Bon Appétit

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

You know what never, ever goes out of style? Chocolate mousse.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

This version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid. The trickiest part of the recipe is preparing the pickled onions that are added as a garnish, but the effort is well worth it. 

Make this super luscious hummus and you'll never go back to store-bought.

It's all about the paprika in this warming, saucy chicken dish.

These doughnuts have a vibrant green matcha glaze.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.