Drifters Wife, Portland, ME

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.