Bon Appétit

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

Made with canned beans and store-bought rotisserie chicken, this healthy dinner bowl goes from kitchen to table in less than 40 minutes.

These cookies are also delicious made with dried cherries instead of cranberries.

Sip this beefy, faintly sweet broth as is, or, to make it even heartier, simmer diced root vegetables and/or little pastas in it.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Our microwave polenta technique puts an end to nonstop stirring.

Use this dressing to add zip to broccolini, also sold as baby broccoli or Asparation.

There are two categories of entrée in Thailand: dishes served with rice, and noodle dishes, which are presented as one-pot meals and often eaten on the go. Rice noodles cook more quickly than wheat pasta and are the perfect neutral vehicle for intense Thai flavors. This Pad Thai is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.

This is more than just hot sauce. The funky, fruity blend can sear your tongue, but in a pleasant tingling way that allows you to still taste the layers of flavors. You can use this the way you use bottled hot sauce—for buttery sauces, soups, eggs—you'll find that it just makes everything taste so much better.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

These New Orleans classics will satisfy a serious sweet tooth.

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.

Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

Duck fat and potatoes are a match made in heaven in this rustic, savory galette (bacon fat makes a fine substitute).

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.

To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.