Bon Appétit

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Our homage to lahmacun, the Middle Eastern flatbread.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Combined with coconut milk, it’s the base for your next Thai curry.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Red chiles are the best for drying.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.