Bon Appétit

Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.

If you can’t decide whether you want to finish your meal with a coffee or an amaro, drink this.

Working in batches ensures okra that's golden and tender, not soft and slimy.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

Lightly crushing the lemongrass releases essential oils that lend a subtle lemon flavor to this cocktail. You can use the same stalk to stir several drinks.

Ginger, lime, and orange blossom add tropical flavors to this slightly spicy and pleasantly floral cocktail.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor