Christopher Testani

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

To use loose leaf tea, substitute ½ teaspoon per bag.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

The best way to transport this peach crisp is right in the pan, snug in a box.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.