Zach DeSart

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.

“Pistachios are buttery, piney, crunchy, and creamy—plus they go great with a cold beer,” says Nathan Allen of Knife & Fork in Spruce Pine, NC. The use of Angostura bitters here might be a surprise for those used to seeing it on cocktail menus exclusively, but its spicy, clove-cinnamon-y flavor is just as valuable as a flavor booster in this snack.

Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

When we make vinaigrette, we always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.

Truly ripe tomatoes don't need much.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.