Ditte Isager

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

As the pork cooks, the fat will gradually render, basting the roast.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can’t find unsweetened coconut chips, use two 7-oz. bags of sweetened shredded coconut and reduce the sugar to 1 Tbsp.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

This lightly spiced sangria is packed with green apple and citrus flavor.