Bon Appétit

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Choose a mild and creamy Gorgonzola for this dip.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

Poaching the shrimp with their shells on locks in their flavor.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Skillet smoking is a chef's trick that's easy to do at home.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.