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Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

Re-create Hot Pie’s iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet and see other GoT-inspired recipes!

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

The dressing also makes a great dip for crudités.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.