Ditte Isager

This oxtail soup recipe is the ultimate dead-of-winter warmer.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.