Bon Appétit

Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

Make a batch of grains on Sunday and you're within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.

Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a believer too.

The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

Combine a few pantry staples to make this simple but luxurious anytime pasta.

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Meet posole, one of the tastiest, prettiest, one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings.

Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.

This light, refreshing drink will be your new favorite to serve at brunch or picnics.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.