Bon Appétit

The longer the spices infuse in the rum, the more flavorful it will be.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

A low, steady simmer is the key to this braise, so keep an eye on the pot.

Muesli is my go-to breakfast. Pomegranate adds an appropriately seasonal touch.

Choose an unaged aquavit like Aalborg.

"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.

The tart sweetness of the pomegranate cuts through the richness of the lamb.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

The only decorating icing you'll ever need.

Molasses keeps these cookies magically fresh and chewy for days.

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

This 30-minute one-skillet dinner is just the thing for an October weeknight.

The flat cut of brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy. It will hold its shape better as it cooks, and slices neatly.

Shaking the egg white and other drink ingredients without ice—known as a "dry shake"—helps get the whites foamy without diluting the drink.