Ture Lillegraven

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

No ice cream maker? Make this with the best chocolate ice cream you can find—but whatever you do, don’t skimp on the delirium-inducing coffee crumbs.

It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them

At Clove Club, they use dandelion and burdock bitters in this winter warmer of a drink. They’re tough to find, though—Angostura bitters are your best bet (and the drink won’t suffer for it).

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.