Lou Lambert

Baking the crumble topping on its own means it gets supertoasty and crisp.

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.