Bon Appétit

Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won't miss your sandwich.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.