Starter

When matzo meets kimchi pancakes: a love story.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

The garlic knot is all grown up, and it brought mortadella to the party.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

Just like the miso soup you get in restaurants, and we mean that in a good way.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil.