Max Kelly

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

Working in batches ensures okra that's golden and tender, not soft and slimy.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

If you can’t find burrata, fresh mozzarella makes a fine substitute.