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Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

Dusting with garlic powder first, then flour, is essential for a proper rise.

This is the time to break out the grating attachment to your food processor.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

You can serve these flatbreads as is or wrapped around a filling.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

This yogurt sauce is tzatziki's more stylish cousin.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

So. Much. Cheese.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.