Bon Appétit

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

No one has to know these moist, chewy, decadent chocolate cookies are totally wheat-free.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Most gluten-free flour mixes rely on rice flour or cornstarch, which can create a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. The muffins we made with it had the best flavor, texture, and color out of all the brands we tried.

If the batter thickens as it sits, thin with more club soda.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.