Marcus Nilsson

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

This is the greatest potato bread recipe you'll ever encounter. And you absolutely need a stand mixer to make it.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Use store-bought meringues and skip the first step, if you prefer.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.