Bon Appétit

Don't wait too long before inverting this tart; the caramel will stick if it gets cold.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

The hot toddy is not simply a mixture of hot water and booze. It's a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it's just as good when you're healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

Ginger adds heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

The secret to this silky, lemony sauce is plenty of butter, and the courage to use it all.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

Don't laugh—good gluten-free pastas exist.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.