Easy

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor

"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor

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

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

If using presliced meat, be sure to cook it all the way through.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.