Bon Appétit

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.

Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Short ribs on a weeknight? Combine thin-cut, flanken-style ribs with a flavor-packed sauce made with mayo, miso, and Sriracha, and anything is possible.

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

No pressure cooker? Cook it the old-fashioned way.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Fennel adds sweetness and a twinge of refreshing herbal flavor to this creamy, rich cauliflower soup.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

The key to the richest apple pie filling? Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking.