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This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

This low-heat method is very gentle, lending the salmon a velvety texture.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

We'd serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

Crisp julienned vegetables add crunchy texture to wheat-free pasta. To prep them fast, try the Oxo Julienne Peeler ($10, Oxo.com).