Bon Appétit

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." —Jeffrey Morgenthaler; Clyde Common, Portland, OR

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

This stew uses bottled clam juice, a smart shortcut to a robust broth.

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.

The trick to a successful stir-fry? Prep everything before you cook.

Save any leftovers and tuck them into sandwiches or fish tacos.

Top off this tangy lemon cake with a jammy apricot-and-lemon glaze for extra sweetness.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

November weeknights are for simple pan-seared pork chops and roasted squash.

Use any variety of nutrient-rich kale in this dish.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.