Bon Appétit

A gallon-size ziptop bag is the perfect vessel for storing the base while it chills.

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry

Yes, it's a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

If you're short on time or refrigerator space, you can preseason the pork for only 1 to 2 hours.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

These spiced-up dinner bowls feature rice noodles, kale salad, and a deeply flavorful poached chicken.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Kick off the summer cooking season with a bright and bold steak salad dinner.

Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.