Easy

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

With a cocoa-infused batter and chopped chocolate stirred throughout, these indulgent waffles are just the thing to make any morning feel special.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

In defense of Velveeta: Its texture is supreme.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Tex-Mex ingredients like Monterey Jack, cilantro, corn and lime combine with rice to create an awesome salad. Wrap it in lettuce for a cool, crunchy and fun meal.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.

Hard liquor, served hot. In times past, hot toddies were often prescribed as a head-cold remedy. Today, liquor as medication is generally frowned upon because of its dehydrating effects. However, if you're one of those people who can't tolerate over-the-counter pharmaceuticals, this beverage may offer the relief you need—just drink an extra glass of water to replenish your body.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.