Christina Holmes

If you can’t find blanched hazelnuts, simply toast and skin regular ones.

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

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

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.