Bon Appétit

Polish sausage gives the onions and chiles a rich, smoky flavor.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

Toasting the dried chiles first brings out their deep flavor.

Sweet nectarines balance the earthy green peppers in this colorful side.

Briefly blanching whole onions makes them easy to separate and fill.

A salad this simple requires the finest ingredients to make it shine.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

To see if the puffs are done, look for even color on the tops and bottoms.

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

The secret to this flavorful sauce, which is delicious with almost all grilled meat and fish, is to use any herb that looks good at the market. Just be sure to include parsley: It gives the salsa backbone.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, or as a sauce for fish or pasta.

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing.