Danny Kim

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

Infinitely better if made with an all-butter puff pastry; we like Dufour.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

This makes you feel like you’re on vacation no matter where you are.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

An antidote to the many mayo and sourcream dips out there (which we also love).