Bon Appétit

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil.

Fox Bros. Bar-B-Q in Atlanta, GA, sells its own barbecue sauce, which you can order online, but any store-bought sauce will work for this smoked chicken wings recipe too.

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

A crisp, assertive salad of shaved radishes and parsley provides an addictive counterpoint to these fennel-rubbed, fire-kissed pork chops.

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Rose water is the little something that makes this cocktail recipe special.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it.