Bon Appétit

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Wild blueberries are small and flavorful, and the little bit of almond in the topping of this blueberry pie amps up their flavor even more.

We love the citrusy sour flavor of hibiscus, not to mention its amazing color.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Let this creamy, herb-packed seafood dinner convince you that clams deserve a spot in your weeknight dinner rotation.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.