Christina Holmes

Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

A little bit of sweetness makes these especially appealing to pint-size palates.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

All the flavors of a steak sandwich on rye, but in salad form.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.