Bon Appétit

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.

Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.

Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

Skip expensive store-bought stock: you can extract cleaner, stronger broth from water and a few pantry items you probably already have on hand (think bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt).

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish. See more riffs at right.

A brief brine yields perfectly tender and flavorful fish.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.

This textured pudding was inspired by ice cream and gets its concentrated dairy flavor from milk powder, which adds richness without fat.

Pass the Pods C'mon, who doesn't love edamame? Consider this the adults-only version: sautéed, spicy, and highly snackable.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use—and you can't make this dessert without one.

Put a tray of these in the oven when the first guests show up.

Why this spicy caramel popcorn didn't already exist, we have no idea.