Vegan

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Need cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes—with their elongated shape, rosy red color, and creamy-looking root ends—make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can’t find them or think they are too much trouble, replace them with lima beans.

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Combined with coconut milk, it’s the base for your next Thai curry.

Red chiles are the best for drying.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.