Bon Appétit

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Straight talk: This is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.

Think of this as a carbonara, but with tomatoes in place of the eggs.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

If you haven't cooked with MSG before, give it a try.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce. "My wife is a surgeon and works even longer hours than I do," he says, "so brunch is now my favorite meal to cook for her." These are some of Pera's go-to fillings—but anything tastes good in an arepa.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Says Headley of these crisp, buttery-sweet biscuits, "Serving them hot is all that matters."

Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Tosca's cocktails are so good people drink them well into the meal.

Cakey on top, pudding-y on the bottom, tart all the way through.