Michael Graydon Nikole Herriott

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

All you need are your hands, some friends, and permission to get a little messy.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

Feel free to play around with other herbs and spices to make your own custom brine.

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

This also makes a tasty spritzer—use club soda in place of water.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.