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At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Our homage to lahmacun, the Middle Eastern flatbread.

How can you look at this and not crave brisket tacos?

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.