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I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.

This dish, featuring many Indian flavors, is a little unusual. Instead of calling for lamb as the base, I use beef, which is not so common in Indian cuisine. But I find it goes very well with the cardamom, cinnamon, and curry leaves that make up the aromatics in the pot. It's a fragrant dish, not spicy-hot, but very flavorful. Since you can make it in advance, it's perfect for when you are having a lot of friends coming over and you want to be able to spend time with them. Like many of the recipes in this book, it will braise while you socialize.

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

Recently, I have become a bit of a chicken thigh person, finding the meat moister and more succulent than the ubiquitous chicken breast. The addition of harissa, the spicy, tomato-y Moroccan paste, adds a subtle kick to this "hunter-style" Italian dish, but for those not in love with an extra bit of spice, then tomato purée works beautifully too.

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

A raw creamed corn sauce takes the place of the traditional eggs in this silky, summer-fresh "carbonara."

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

Sweet and smoky flavors make this quick and easy pizza a new favorite.

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.

Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.