Bon Appétit

Be sure to pick up extra flatbread to serve with this one-skillet dish. You'll want to soak up every last drop of the rich, flavorful sauce.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

This fortifying Japanese soup starts with a homemade dashi—stock made from seaweed and bonito flakes—which gives the dish a light, savory flavor.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

Cutting slits into the bologna before cooking helps it brown evenly across the surface.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Red wine and bitter lettuce give this low-maintenance risotto a punch of flavor and sophistication.

These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Slather bone-in thighs with a Dijon-thyme butter, coat in breadcrumbs, and sidle onto a baking sheet for an effortlessly crispy roast chicken dinner.

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.