Bon Appétit

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

Chefs everywhere know it: Fire is where the magic happens.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.

This dough will yield enough to make four large flatbreads or eight smaller ones.

Spicy, salty, sweet, with a hit of umami, this party mix riff with matzo has it all.

Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.