Gluten-Free

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

With a mason jar and vinegar, ramp season lasts a little longer.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.