Bon Appétit

This is one of those sleeper recipes that's more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

The ginger "bug," which jump-starts the fermentation, specifically uses organic ginger because it's rich in microbes. You'll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

This silky, aromatic soup is a complete meal in a bowl.

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

Paper-thin crepes aren't so fussy. "They're almost simpler than pancakes," says pastry chef Garrelts.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Keep this staple in your fridge so you'll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.

To make this recipe vegetarian, omit the bacon and add a splash of oil.

Applying the rub to the chicken ahead of time infuses it with flavor.

A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa