Bon Appétit

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

This spicy, sour, salty, crunchy mix isn't your typical roasted bar nuts. Fresh lime juice, red onion, chiles, and cilantro give it amazing flavor. It's best served with spoons for scooping into your palm.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.

This deep maroon cocktail has a hint of cherry cola, but a subtle, spicy, and not-too-sweet flavor.

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!

If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.

If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.