Bon Appétit

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.

This savory master dough recipe works for the following four pies. To make this dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

Treat this as a weekend project (quick it's not) and your Sunday supper will be off the charts.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This also makes a tasty spritzer—use club soda in place of water.

Rolling out the dough between sheets of parchment paper means it won't stick to your pin or tear.

Saba is wine-grape juice that's been reduced until syrupy and concentrated. If you can't find it, use a few drops of aged balsamic vinegar.

If you're not a lamb person, ground beef will also taste great.

The unsung hero of this dish? The nutty-sweet garlic.

These get better with time, so don't hesitate to make them ahead.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.

The pickled hard-boiled eggs are a great snack on their own—they're sold individually at Shed.