Bon Appétit

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

A nice alternative to its fermented cousin; put this on pork chops or fish.

Crunchy, toasty coconut chips transform a simple loaf cake.

Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Top the most amazing beef stew with the flakiest pie crust and discover the most comforting dish you’ll eat all winter.

This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled overnight, becoming even more flavorful. The next day, shred the cooked corned beef and throw the hash together, then bask in your accomplishment.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Prepared curry paste speeds up this nuanced dish.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

This versatile oil is a great way to bring heat to just about any dish.

You'll never serve ice cream without candied peanuts again.

Some parsnips can have a woody core, which you'll want to cut away before cooking.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.