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New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

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

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

The trick to a successful stir-fry? Prep everything before you cook.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

To save time, use canned chickpeas instead of dried.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor