Quick

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

"Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips," says Zadi. His version, though a strong tea, is light on the sweetening.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

The tangy sweetness of cherry tomatoes contrasts nicely with the plump, smoky chops, while green-olive paste gives a briny edge to the white beans.

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.

Don't worry if the fat seems a bit high—it's mostly the heart-healthy kind from the fish.

Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.

When life gives you pomegranates... make lemonade. In this refreshing version, a splash of pomegranate juice adds a sweet-tart note, as well as plenty of good-for-you antioxidants. For an adult version, add 2 tablespoons vodka to each drink.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.

Jerusalem artichokes (also known as sunchokes) are neither artichokes nor from Jerusalem, but rather the tuber of a variety of sunflower native to America. The knobby, gnarly vegetable is often overlooked, but its sweet, nutty flavor makes it worth seeking out.

If your pears are on the dry side, the caramel will form more quickly than if they are juicy. Any variety of pears can be used in this recipe, but Bosc pears hold up especially well because of their firm texture. Almost any cheese would be great with the pears: Head to your local farmers' market or cheese shop and do some sampling.

When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.

You don't often see turnips served raw, but they're crisp, sweet, and surprisingly tasty. At the market, look for small fennel bulbs and small turnips. They'll be tender and have a mild flavor.