Gourmet

These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos’ raw brightness.

The rich flavors of the pork and chive dumplings shouldn’t be drowned out by a heavy sauce. This quick one is all you need.

This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.

Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.

Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.

At La Côte Basque, this dish was originally served with an extremely rich cream sauce, but when Jean-Jacques Rachou took over in 1979, he reimagined a lighter version, one with pan juices and crème fraîche. It plays up the nutty, earthy morels beautifully.

You need something clean and refreshing in the series of "small plates," like this one and those above, and Reusing’s celery preparation fits the bill perfectly.

Jasmine rice is native to Southeast Asia. When cooked, its long grains become soft, seductively aromatic, and nutty in flavor.

Jacques Maximin claims he never served these tartes fines aux pommes at Chantecler restaurant at the famed Hôtel Négresco. Jacques Torres, Maximin’s pastry chef for eight years, insists they were consistently on the menu. All that matters to us, though, is that the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.