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Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.

The intense, salty, bitter flavor of redeye gravy can be polarizing. We've added butter and a pinch of sugar here to round out the flavors while still keeping the integrity of this iconic Southern condiment intact. Biscuits and/or grits are a great accompaniment to this dish.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see.

All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.

The Zuni roast chicken depends on three things, beginning with the small size of the bird. Don't substitute a jumbo roaster—it will be too lean and won't tolerate high heat, which is the second requirement of the method. Small chickens, 2-3/4 to 3-1/2 pounds, flourish at high heat, roasting quickly and evenly, and, with lots of skin per ounce of meat, they are virtually designed to stay succulent. Your store may not promote this size for roasting, but let them know you'd like it. I used to ask for a whole fryer, but since many people don't want to cut up their own chickens for frying (or anything else), those smaller birds rarely make it to the display case intact; most are sacrificed to the "parts" market. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. It ought to return to retail cases. The third requirement is salting the bird at least 24 hours in advance. This improves flavor, keeps it moist, and makes it tender. We don't bother trussing the chicken—I want as much skin as possible to blister and color. And we don't rub the chicken with extra fat, trusting its own skin to provide enough. But if the chicken is about method, the bread salad is more about recipe. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.

Creamy, sweet carrot purée takes the place of tomato sauce in this unexpected spring pizza.

Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.

This recipe is a prime example of how to cut calories without sacrificing flavor. We use a ton of vegetables and just a handful of flavorful sausage. Don't skimp on the time needed to wilt down the vegetables, because that time adds sweetness to the sauce.

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.

Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we’ve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.