Joshua McFadden

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.